- 1 duck breast
- 2 fresh figs
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tbsp butter
- 2 tbsp vegetable oil
- 100g/3½oz new potatoes, grated
- salt and freshly ground black pepper
- Hot vegetable oil for deep frying
- 100g/3½oz leek, white part only, finely sliced
- Preheat the oven 200C/400F/Gas 6.
- Score the duck breast in a criss-cross pattern.
- Place the duck breast into a cold pan, skin-side down, and cook on a high heat for three minutes. Strain off and discard the fat.
- For the figs, place the figs into the saucepan with the duck and cook for a further two minutes. Then place into the preheated oven for four minutes.
- Take out of the oven, remove the duck and figs, and deglaze the pan with honey and balsamic vinegar.
- Finish with the butter and rest for three minutes.
- For the rösti, in a small frying pan heat the oil until hot.
- Add the grated potato and season with the salt and freshly ground black pepper.
- Cover the base of the pan, with the potatoes. Turn over after three minutes or when golden brown. Cook for a further two minutes.
- For the crispy leeks, heat the oil in a large saucepan or deep-fryer. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
- Deep-fry the leek strips and drain on kitchen paper.
- Serve the duck on top of the rösti with the balsamic figs and crispy leeks to garnish.