Duck breasts with figs are a delicious dish typical of Italian cuisine. The duck meat, tender and flavorful, pairs perfectly with the sweetness of figs. The recipe involves cooking the duck breasts with butter, olive oil, bay leaves, and sage, flavored with dry white wine and cognac. The figs with the skin are added towards the end of the cooking, to give the dish a note of freshness and sweetness.
Sauté 600 g of duck breasts in butter and oil with bay leaves and sage, sprinkling with 20 cl of dry white wine
Strain the sauce, add 30 g of butter and 2 tablespoons of cognac; flavor with 12 figs with the skin scored in a cross pattern
Combine with the duck breasts kept warm and drizzle with the sauce
Non-Stick Pan
Wooden Spoon
Italy
| Energy (kcal) | 133.25 |
| Carbohydrates (g) | 0.8 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 5.58 |
| of which Saturates (g) | 1.72 |
| Protein (g) | 14.6 |
| Fiber (g) | 0.14 |
| Sale (g) | 0.07 |
