117 Fillets of Duck Breast with Fresh Figs

Name: Fillets of Duck Breast with Fresh Figs (Aiguillettes de caneton aux figues fraîches)
Yield: For four people
Cuisine: French
Ingredients: 15 cl (¼ pint) red wine; sugar substitute equivalent to 1 tablespoon sugar; sugar substitute equivalent to 1 tablespoon sugar; salt, pepper; 5 tablespoons milk used in the cooking of the mushroom purée; 5 tablespoons milk used in the cooking of the mushroom purée; 2 teaspoons crème fraîche or 2 teaspoons fromage blanc; 2 teaspoons crème fraîche or 2 teaspoons fromage blanc; salt, pepper; 12 fresh figs; 2 ducks each weighing 1.5 kg (3¼ lb); 1 tablespoon mushroom purée; 5 tablespoons concentrated veal stock

Aiguillettes de caneton aux figues fraîches

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

2 ducks each weighing 1.5 kg (3¼ lb)
12

Europe
France
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 250°C/500°F/Mark 10. Roast the two ducks, having first removed the legs which can be used for another recipe. The skin should be pricked all over with a fork beforehand so that the fat can run out. They will only take fifteen to twenty minute