Rosemary And Fennel Seed Glazed Duck With Sweet Potato Ragout And Figs

Let's Cook

1. Step 1.

   Preheat the oven to 200°C/400°F/gas mark 6.

2. Step 2.

   For the ragout, heat 2 tbsp olive oil in a heavy saucepan over low-medium heat. Add the chopped onion and crushed garlic and sweat until softened, about 5 minutes.

3. Step 3.

   Add 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp ground cumin, and 1 tsp chopped rosemary to the saucepan. Cook for 1 minute, stirring constantly.

4. Step 4.

   Add the peeled and diced sweet potatoes, chopped tomatoes, and 1 tbsp sherry vinegar to the saucepan. Cook, stirring occasionally, for 25 minutes, until the sweet potatoes are tender. Season with salt and pepper to taste.

5. Step 5.

   While the ragout simmers, make the glaze: Lightly toast 1 tsp fennel seeds in a dry frying pan over medium heat until fragrant, about 1 minute. Add 1 tbsp chopped rosemary, 150ml maple syrup, and 100ml water. Bring to a boil, then simmer until reduced to a light syrup, about 2 minutes. Remove from heat and set aside.

6. Step 6.

   Season 4 duck breasts with salt and pepper. Heat a separate heavy frying pan over medium heat. Place the duck breasts skin-side down and fry gently until the skin is crisp and golden, about 3–4 minutes.

7. Step 7.

   Transfer the duck breasts to a baking sheet, skin-side up. Using a pastry brush, coat the skin with the glaze mixture.

8. Step 8.

   Roast the duck breasts in the preheated oven for 4–6 minutes, until just cooked and pink in the middle. Remove from the oven and let rest in a warm place for 2–3 minutes.

9. Step 9.

   Serve the glazed duck with the sweet potato ragout and fresh halved figs alongside.