Balsamic Duck Breast & Figs

• Duck breast(2)
• Salt(1¼ tsp)
• Black pepper(¾ tsp)
• Olive oil(1 tbsp)
• Fig(4)
• Balsamic Glaze(2 tbsp)
• Honey(1 tbsp)
• Rosemary(1 tsp)
• Polenta(120 g)
• Vegetable Broth(500 ml)
• Parmesan(40 g)
• Butter(20 g)
• Arugula(40 g)
• Lemon(½)

Method

1. 1

   Score the skin on the {Duck breast} in a shallow crosshatch, keeping the cuts in the fat only. Pat dry, then season both sides with {Salt} and {Black pepper}. Quarter the {Fig} and cut the {Lemon} into wedges.

   ~12 min

2. 2

   Put the {Duck breast} skin-side down in a cold skillet and place over medium heat. Cook slowly to render the fat and crisp the skin, turning once the skin is golden and most of the fat has melted.

   ~10 min

3. 3

   Flip the {Duck breast} and cook for 4 minutes more for medium. Transfer to a plate to rest for 8 minutes. Pour off all but 1 tbsp duck fat from the pan.

   ~8 min

4. 4

   While the duck rests, bring {Vegetable Stock} to a gentle boil in a saucepan. Whisk in the {Polenta} and cook, stirring often, until thick and creamy. Stir through the {Parmesan}, {Butter}, and a squeeze of {Lemon}.

   ~8 min

5. 5

   Set the duck pan over medium heat with the reserved fat and {Olive oil}. Add the {Fig}, {Balsamic vinegar}, {Honey}, and {Rosemary}. Cook for 2 minutes until the figs soften and the balsamic turns syrupy and glossy.

   ~2 min

6. 6

   Spoon the polenta onto warm plates and scatter the {Arugula} to one side. Slice the {Duck breast} and fan it over the polenta, skin-side up. Spoon over the balsamic figs and any pan juices, then serve with the remaining {Lemon} wedges.

   ~0 min