Duck filet with Figs

Duck filet with Figs
Duck filet with Figs 5 1 Stefano Moraschini


Empty, remove duck head, neck and legs.

Entrails to keep only the liver.

Add salt and pepatela internally.

Bind them with the white kitchen Twine.

Place on a baking tray with 10 g of butter and oil.

Cook for an hour in the oven at 230 degrees.

Withdrawn, cut wings, the chest and thighs.

Break with the meat Pounder carcasses.

Pour into baking pan the red wine and stir.

Move the carcasses and cook for 10 minutes in the oven at 200 degrees.

Then pass the sauce knitting mill and reach into or in a small pan, insaporitelo with a little lemon juice.

Mince the liver and add it to the sauce.

Cut the figs nearly in half, open them slightly.

Put on each a butter.

Place in a buttered pan and let Cook in the oven.

Retired and season with salt and pepper.

Browned the slices of bread in the remaining butter.

Boneless thighs and cut into slices.

Cut the breast fillets.

Place everything in the center of the serving dish and arrange the figs around.

Nappate with hot sauce.


Accompanying wines: Ghemme DOC, Flaccianello VdT of Tuscany, Cabernet Sauvignon Of Regaleali VdT.

Duck filet with figs

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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