Duck breast with Figs
Instructions
FRY 600 g of duck breasts in butter and oil with bay leaf and Sage, spray them with 20 cl dry white wine.
Strain the gravy, add 30 g of butter and 2 tablespoons cognac; 12 insaporitevi unpeeled figs, cross engraved.
Add the duck breasts that you kept in warm and sprayed with the sauce.
Ingredients and dosing for 4 persons
- 600 g of duck breasts
- Butter
- Olive oil
- Laurel
- Sage
- 20 cl of dry white wine
- 2 tablespoons of cognac
- 12 figs with zest