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Ingredients:

• 1 piece duck magret
• 1 dash olive oil
• 1 teaspoon black pepper
• 1 teaspoon caraway seeds
• 1 teaspoon coriander
• 100 gr maple syrup
• 3 figs (well ripened)
• 20 gr shallots
• 1 clove garlic
• 1 tablespoon balsamic vinegar
• 50 ml red wine
• 100 ml duck cooking stock
• Salt (to taste)
• Black pepper (to taste)
• 2 bunches fresh herbs

Methods:

• Trim and clean the magret, making incisions in the skin side.
• Pour a dash of olive oil in a skillet and heat until lightly smoking.
• Place the magret skin side down in the oil and brown to the desired colour.
• To prepare the syrup coating, mix together in a bowl ground black pepper, caraway seeds, coriander, a puréed fig and maple syrup.
• Set the mixture aside.
• Once the magret has been browned as desired, turn it and pour the cooked syrup over it.  Cook for 5 to 6 minutes, depending on the magret thickness.
• Meanwhile, peel and finely chop the garlic and shallots.
• Remove the tips of the remaining figs, and cut a cross in the tops.
• Pan-roast the figs slightly.
• Remove the cooked magret and keep warm.
• Lightly brown the shallots and garlic in the skillet, add balsamic vinegar and cook stock and leave simmering for 3 to 4 minutes.
• Slice the duck magret and set out on plates with the figs; pour a fine stream of sauce over everything.
• Add your preferred vegetables, bunches of fresh herbs, and serve.

Comments:

• For 2 people

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