Duck breasts with figs are a delicious dish typical of Italian cuisine. The tender and flavorful duck meat pairs perfectly with the sweetness of figs. The recipe involves cooking the duck breasts with butter, olive oil, bay leaf, and sage, flavored with dry white wine and cognac. Figs with skin are added towards the end of cooking to give the dish a note of freshness and sweetness.
Brown 600 g of duck breasts in butter and oil with bay leaf and sage, sprinkle with 20 cl of dry white wine
Strain the sauce, add 30 g of butter and 2 tablespoons of cognac; season 12 figs with skin cut in a cross
Add them to the duck breasts that you have kept warm and drizzle with the sauce
Non-stick pan
Wooden spoon
Italia
| 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 |
