Ingredients to make duck breast with fig sauce:
For 4 people:
- 15 dehydrated figs
- 1 kilo of duck breast
- 1/2 bottle of red wine
- 4 butter nuts
- Sugar (by eye …… about four full tablespoons)
- Sherry vinegar
- 2 nails
- Salt
- Dark stock (concentrated meat broth)
- Dried plums (decoration)
How to make Duck breast with fig sauce:
The night before the service, prick the figs and submerge them in the wine together with the two cloves, let them macerate until the following day. Twelve hours have passed. My first piece of advice: dip your finger into the once sour wine from the night before and delight your palate with the now soft sweet flavor of the macerated wine, it is a prelude to what you will find when you finish with the sauce. Take the magret(s), smear with butter, season with salt and pepper and bake at 180ºC until golden brown (a kilo of magret will take from 50 minutes to an hour, depending on the power of your oven). Once golden, cut it into slices and reserve.
In a saucepan, put the sugar and add a few drops of vinegar. Let the caramel form over a low heat, to which you will gradually add the wine resulting from the maceration of the figs. Now lower the heat to a minimum and let it reduce by half. When it reduces, add the dark background, stir gently and let it reduce by half again. Meanwhile, you will cut the figs into slices, place them on a baking sheet (I use a wonderful silicone sheet, an invaluable gift from a good friend) and divide the remaining butter between them. Place an aluminum foil over the figs so they don’t dry out too much and bake at 150º for 15 minutes. You will add the juice resulting from the invention to the sauce once it has been reduced, and then you will let the sauce reduce once more, until it acquires the consistency of caramel. Let’s go now with the presentation. Place the fig slices on the base of the fountain, right in the center. Surround them with plums, as if it were a necklace. The magret will go on the base of figs and carefully pour the sauce over the magret.
