Duck breasts with figs are a tasty dish typical of Italian cuisine. The duck meat, tender and flavorful, pairs perfectly with the sweetness of the figs. The recipe calls for cooking the duck breasts with butter, olive oil, bay leaf and sage, flavored with dry white wine and Cognac. The figs with the 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, then sprinkle them with 20 cl of dry white wine.
Strain the sauce, add 30 g of butter and 2 tablespoons of Cognac; season 12 figs with the skin, scored in a cross.
Add them to the duck breasts that you have kept warm and drizzle with the sauce.
Non-stick frying 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 |
