- 2 tablespoons olive oil
- 1 leek, trimmed and cut into 2cm-thick rounds
- 2 tablespoons Lirah Vincotto
- 6 ripe figs, cut into quarters
- 1 tablespoon red wine vinegar
- 4 duck breasts
- Salt, pepper & rosemary
1. Heat 1 tablespoon olive oil in a large pan and fry leek for a few minutes on each side until softened and coloured.
2. Add Lirah Vincotto and fig quarters and simmer for approx. 1 minute until figs are soft.
3. Add vinegar and remove pan from heat.
4. Salt skin side of each duck breast well and place skin side down in a separate fry pan, without oil, and cook on medium heat for approx. 10 minutes until skin is crisp.
5. Discard fat and, keeping duck pieces skin side down, lower heat and cover pan for 2 minutes. Remove lid, turn heat to high and fry for 30 seconds.
6. Remove duck breasts and place skin side up in Lirah Vincotto pan. Bring to the boil then immediately turn off heat. Season with freshly cracked pepper and rosemary.
7. Remove breasts from the pan and arrange on plates with leeks and figs.
8. Mix remaining olive oil with Lirah Vincotto and spoon over the top before serving.