Duck breast with figs and rosemary potatoes

Ingredients

For 1 serving

• Duck breast150 g
• Figs2
• Potatoes180 g
• Rosemaryto taste
• Balsamic vinegar5 ml
• Arugula40 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: August – September

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes, cut them into roughly 2 cm cubes, toss them in a baking dish with the oil, rosemary and a pinch of salt and roast for 30 minutes, turning halfway, until golden and crisp.
2. Meanwhile score the skin of the duck breast in a diamond pattern without cutting into the meat and season with salt and pepper. Place it skin side down in a cold non-stick frying pan, with no oil, and cook over medium heat for 6 minutes, until the skin is crisp and golden; pour off the fat, turn it and cook for another 6 minutes.
3. Wrap it in foil and let it rest for 5 minutes so it stays pink and juicy.
4. Wash the figs and halve them; put them cut side down in the drained pan with the balsamic vinegar and warm them for 2 minutes over medium heat, until glossy and lightly caramelised.
5. Wash and dry the rocket. Slice the duck and serve it with the figs, potatoes and rocket.