Duck breast with foie gras and figs

Recipe Duck breast with foie gras and figs

Instructions

Recipe for duck breast with foie gras and figs. I prepared these duck breasts for a friend who has a lot of people for the Christmas holidays. The duck breasts were on sale just the month before Christmas. We froze them. All you have to do is thaw them and cook them for thirty minutes. I took the opportunity to prepare duck breasts with spices. Dried, they will be the kings of the aperitif. But that will be the subject of another article. I like the duck breast and its cooking in the oven which today allows anyone to succeed in this beautiful and generous poultry. I appreciate the approach of Christmas and all the preparations that make up these end-of-year celebrations.

Recipe ingredients

Duck breast with foie gras and figs recipe for 12 people:
6 duck breasts
125 gr flaked almonds
4 fresh figs
3 ripe giblets
6 mushrooms
200 gr of foie gras
2 tablespoons of olive oil
1 tablespoon of Séchouan pepper
1 teaspoon of Cubec tail pepper
40 gr of hazelnuts

Instructions

Roast the flaked almonds in a dry pan.
Crush the pepper in a mortar.
Peel the pears, then thinly slice them and the figs, then thinly slice them.
Peel the mushrooms, then cut them into mirepoix.
Mix the foie gras, the mirepoix of mushrooms and the slivered almonds.
Cut the skin of the duck without touching the flesh.
Sear the duck breast skin side down in a very hot pan for a few minutes.
Chop the hazelnuts with a knife.
Season the preparation with salt and pepper.
Spread this preparation on a duck breast on the flesh side.
Place the other duck breast always on the flesh side.
Tie the two duck breasts together.
Regulate the stuffing between the duck breasts using a spoon.
Place in the oven for 30 minutes at 180 °.
Wrap the duck breasts right out of the oven in aluminum foil for 5 to 10 minutes
Slice and enjoy