Summary

Ingredients

• 3 piece (s) duck breast with skin (approx. 250 g each)
• salt and pepper
• 2 tablespoons oil
• 8 fig (s), blue, fully ripe, but not too soft
• 1 tablespoon powdered sugar
• 200 ml port wine, red
• 1 teaspoon balsamic vinegar
• 100 ml chicken broth
• 30 g butter, cold
• 1 small onion (s)
• 50 g butter
• 2 tablespoons oil
• 300 g rice (Vialone or Arborio)
• 125 ml vermouth, French, e.g. Noilly Prat
• 2 pinches saffron, ground
• 1 liter meat broth
• 4 tablespoon parmesan
• Rosemary, fresher

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Instructions

1. Rinse the fillets, pat dry. Cut the skin into a diamond shape with a sharp knife, season with salt and pepper.
2. Pre heat the oven to 180 degrees celcius. Heat the oil in an oval roasting pan, fry the fillets on the skin side for 3-4 minutes. Turn and fry the second side for 3-4 minutes. Then roast in the roaster, skin side up, for 10 minutes in the oven. Wash figs, pat dry, cut in half or quarter. Dust the pulp with powdered sugar. Spread the fruit around the fillets. Pour port wine, vinegar and broth around and cook everything in another 10 minutes.
3. For the risotto, peel off the onion, dice it and fry it in 20 grams of butter and in the oil until translucent. Add rice and fry briefly. Deglaze with wormwood and let it boil down. Dissolve the saffron in the hot broth and gradually stir the broth into the rice. Continue until the rice grains are cooked but still firm to the bite and the risotto is creamy. Stir in the rest of the butter and parmesan. Take the risotto off the heat and let it rest briefly.
4. Take the fillets out of the oven. Let rest briefly. Remove the figs, remove the meat stock with a brush and pour the stock that has formed in the meantime into a small saucepan and let it boil down a little. Stir in the remaining cold butter (30 grams) into flakes.
5. Cut the fillets diagonally into thin slices and serve with the figs, risotto and sauce. Garnish with parmesan and rosemary if you like and grind with pepper.