The figs become extra sweet and supple this way, with a subtle aroma slow-dancing in the back. Spread onto the roasted duck meat after cooking, it strikes the perfect contrast with the crispy, savory ...
This will take around 2 minutes. Turnover and lay the duck on top of the sliced fig, thyme and bay and roast in the oven for 4–5 minutes, depending on the size of your breast, until pink.
I make this dish with roast duck bought from a siu mei (Chinese roast meat) shop. Buy half a duck - don't let the vendor cut it up, and be sure he gives you a small container of the flavourful ...
When I was an apprentice at Antoine’s restaurant in Auckland, my job was to cook the duck and orange sauce. Here’s another adaptation and a simple version using prunes and duck breasts for ease.