Ingredients

• 1 duck breast
• 2 fresh figs
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tbsp butter
• 2 tbsp vegetable oil
• 100g/3½oz new potatoes
• grated
• salt and freshly ground black pepper
• Hot vegetable oil for deep frying
• 100g/3½oz leek
• white part only
• finely sliced

Directions

• Preheat the oven 200C/400F/Gas 6.
• Score the duck breast in a criss-cross pattern.
• Place the duck breast into a cold pan
• skin-side down
• and cook on a high heat for three minutes. Strain off and discard the fat.
• For the figs
• place the figs into the saucepan with the duck and cook for a further two minutes. Then place into the preheated oven for four minutes.
• Take out of the oven
• remove the duck and figs
• and deglaze the pan with honey and balsamic vinegar.
• Finish with the butter and rest for three minutes.
• For the rösti
• in a small frying pan heat the oil until hot.
• Add the grated potato and season with the salt and freshly ground black pepper.
• Cover the base of the pan
• with the potatoes. Turn over after three minutes or when golden brown. Cook for a further two minutes.
• For the crispy leeks
• heat the oil in a large saucepan or deep-fryer. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
• Deep-fry the leek strips and drain on kitchen paper.
• Serve the duck on top of the rösti with the balsamic figs and crispy leeks to garnish.