Duck and Figs with Sage Glaze

Duck and Figs with Sage Glaze

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Succulent duck with a deliciously sticky glaze makes a delicious dinner for two! The fresh sage cuts through the richness and provides an earthy, savoury flavour to this dish. For added wow factor pan fry some sage leaves to garnish.


Serves: 2 

  • oil, as needed for cooking
  • 2 duck breasts
  • 170g figs, halved
  • 2 tablespoons honey
  • 20g fresh sage, chopped
  • 150g couscous
  • 200ml hot chicken stock

Preparation:10min  ›  Cook:18min  ›  Ready in:28min 

  1. Preheat the oven to 200 degrees C.
  2. In a frying pan over a high heat, warm a little oil then score the duck skin and fry, skin side down first for 1 to 2 minutes each side. Transfer to a small roasting tin and add the figs, honey and half the sage.
  3. Roast in the preheated oven for 10 to 15 minutes for a medium cook.
  4. Meanwhile, place the couscous in a bowl with remaining sage and pour over the hot stock. Cover and leave for 5 minutes before fluffing up with a fork.
  5. Remove the duck from the oven and allow to rest for a few minutes. Slice the duck into 4 and serve with the couscous topped with the figs drizzled with remaining juices.

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