| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
British |
Thoroughly, Modern, British |
1 |
servings |
INGREDIENTS
| 2 |
|
Duck breasts |
| 100 |
ml |
Port |
| 150 |
ml |
Chicken stock |
| 3 |
|
Purple figs |
|
|
Icing sugar |
INSTRUCTIONS
Pan fry the duck and deglaze with port and add chicken stock and simmer to
make a light gravy.
Cut figs in half and cover liberally with icing sugar and place under the
grill and cook until golden brown and bubbling.
To serve, slice breast and arrange on plate, garnish with figs and spoon
over some of the gravy.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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