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Duck with Grilled Figs & Date Sauce


If cooking only for baby

  • 1 duck breast
  • 2 figs
  • 1 large potato
  • balsamic vinegar
  • 5 dates
  • pinch of bi-carb soda
  • Tiny splash dry sherry (optional)
  • 1/2 cup of water

If cooking for a family of 3

  • 3 duck breast
  • 6 figs
  • balsamic vinegar
  • 10 dates
  • pinch of bi-carb soda
  • Splash dry sherry (optional)
  • 3/4 cup of water


Directions if cooking only for baby

  • I removed the fat from the duck and chopped it into pieces before adding to the steamer basket along with the potato. Depending on what type of steamer you have, you could steam the duck breast as a whole. Steam for approximately 15 minutes or until cooked through.
  • Once cooked add duck and potato to the blender along with the cooked figs (see below) and two teaspoons of the date sauce.

For the Date Sauce

  • Chop dates and add to a saucepan. Add water and bring to the boil. Remove from of the heat and add bi-carb soda. Stir until dates start to breakdown. Allow to cool a little and add dry sherry and extra water if the consistency is too thick. Pass through a sieve.

For the Figs

  • Chop the figs in half and add to a baking dish. Drizzle with balsamic vinegar and grill for approx. 5 minutes. You want them to be tender but still holding their shape

Directions if cooking for the family

  • Use a sharp knife to score the skin of the duck breasts (without slicing all the way into the flesh)
  • If using a sous vide - vacuum breast and cook for 40 minutes at 64 degrees C (147 degrees F). Once cooked sear the breast in a frying pan skin-side down over medium-high heat to render the fat. Allow to rest
  • Alternatively - Heat a little oil in a frying pan over medium-high heat. Sear the duck, skin-side down, for 7 minutes reduce the heat to medium-low after 3 minutes. Turn the breasts over and place the pan in the oven for a further 5 minutes. Transfer to a plate and let rest for 5 minutes.
  • While the duck in resting place figs in the oven.

To Assemble

  • Slice duck and add to a serving plate along with the figs. Drizzle some of the remaining balsamic from the fig pan and top with the date sauce.


Suitable to freeze