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.
oil, as needed for cooking
2 duck breasts
170g figs, halved
2 tablespoons honey
20g fresh sage, chopped
200ml hot chicken stock
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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.
Roast in the preheated oven for 10 to 15 minutes for a medium cook.
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.
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.