- 2 duck breasts, 200g each
- 4 dried figs
- 1 tbsp balsamic vinegar
- 2 tbsp acacia honey
- 2 small sprigs of rosemary
- a little cinnamon
- a bit of sugar
Preheat the oven to 240°C/460°F. Roll the figs in the honey, place them in an oven dish and sprinkle with the sugar and cinnamon. Bake in oven until caramelised.
With a knife, score the skin of the duck breasts. Season with salt and pepper on the flesh side. Heat the crock pot over medium heat. Lay the duck breasts skin side down and cook for 10 minutes, basting the flesh with the fatty juices.
When the 10 minutes are up remove the grease from the pan and turn the duck breasts over, skin side up. Let cook another 3 minutes while piercing the crusty skin with a fork. Remove from pan and throw away the grease.
Pour the vinegar and remaining honey into the pot and turn off the heat. Place the duck breasts back into the pot skin side down, cover and let stand 10 minutes.
Crumble two figs.
Place the duck breasts skin side down on a cutting board. Add a tablespoon of water to the pot. Slice the duck breasts and arrange the slices on two plates. Add the crumbled figs and the juice obtained when cutting up the duck to the pot. Spoon this sauce over the slices of duck breast, surrounded them with the rest of the figs, crumbled, and serve decorated with the sprigs of rosemary.