Rosemary and Fennel Seed Glazed Duck with Sweet Potato Ragout and Figs

Name: Rosemary and Fennel Seed Glazed Duck with Sweet Potato Ragout and Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Spanish
Ingredients: 4 duck breasts; 6 fresh figs, halved; 1 tsp fennel seeds; 150 ml/5 fl oz/⅔ cup maple syrup; 100 ml/3½ fl oz/scant ½ cup water; 2 tbsp olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 2 tsp paprika; 1 tsp cayenne pepper; 1 tsp ground cumin; 1 tsp chopped rosemary; 600 g/1 lb 5 oz sweet potatoes, peeled and diced; 400 g/14 oz tomatoes, chopped; 1 tbsp sherry vinegar; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

4 duck breasts
6 fresh figs, halved
sea salt and freshly ground black pepper

Europe
Spain
Starter
Mediterranean

Method

Preheat the oven to 200°C/400°F/gas mark 6.

For the ragout, heat the olive oil in a heavy saucepan over a low-medium heat, add the onions and garlic and sweat until softened. Add the paprika, cayenne pepper, cumin and rosemary and cook for a further 1 minute. Add the sweet pota