Duck breasts with fig balsamic vinegar

Slow-roasted duck with tender livers is perfectly complemented by Matthew Fort's sweet, fruity sauce
By Matthew Fort
Duck breasts with fig balsamic vinegar
  • Rating:
  • 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.

Rate This Recipe