- Serves: 4
- Cook Time: 1 hour 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- 4 large duck breast
- 16 bay leaves
- 4 tbsp fig balsamic vinegar
- olive oil, frying
- 8 figs, roughly chopped or sliced
- 4 fresh duck livers
- 1 whole raw beetroot, sliced thinly (using a mandolin or vegetable peeler)
1. Preheat the oven to 150C/130C fan/gas 2.
2. Carefully peel the skin off the duck breasts, leaving it attached at one end. Put 4 bay leaves on each breast and cover with the skin, pressing it down well. Season the skin.
3. Place the duck breasts skin-side down on a roasting tray, season the flesh and drizzle over half the vinegar.
Roast the duck for 45 minutes, turning the breasts over halfway so that they are skin-side up. Leave to rest for 10 minutes.
5. Meanwhile, heat a little olive oil in a frying pan until hot and fry the duck livers for a few minutes until just cooked through.
6. To serve, pile the figs onto 4 plates and arrange the beetroot around them. Slice the duck breasts and arrange over the livers, then drizzle over the juices and remaining vinegar.
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