Duck breast with figs

In this hunting season, we're sharing an autumnal recipe with you.

Autumn and the cold weather are just around the corner, and this is the perfect time to cook up some tasty, melt-in-the-mouth duck breasts accompanied by pieces of seasonal figs. Duck breast is a red meat that should be cooked slightly rare, and goes well with dense, fruity red wines that evoke the forest.

Humagne Rouge - Maison Rouge is the perfect wine for this match! Its wood berry and bark aromas underline the finesse of the duck breast. Its complexity and tannic finish offer a sensual marriage with the rare meat.

Ingredients (serves 4) :

- 6 fresh figs
- 1 duck breast
- 2 tbsp honey
- A few sprigs of rosemary
- salt and pepper
- A bottle of Humagne Rouge

Recipe:

Preheat the oven to 210°C (gas mark 7) Wash, pat dry and split the figs crosswise up to a third of the way through the fruit. Slit the skin of the duck breast slightly with a knife.

Place the duck breast skin side down in a hot frying pan. Allow the fat to melt and the skin to colour for about 2 minutes over a medium heat.

Once the skin is nicely coloured, turn the duck breast over and continue cooking for a further 2 minutes. Place the duck breast and figs in an oven dish. Drizzle with honey and sprinkle with rosemary.

Season with salt and pepper and place in the oven for 7 to 10 minutes, depending on the desired doneness (pink or medium rare). Leave the duck breast to rest on a board for 5 minutes under a sheet of aluminium foil before cutting (to keep the meat moist).

Thinly slice the duck breast. Arrange the slices of duck breast and figs on plates. Drizzle with the juices just before serving.

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