Rosemary And Fennel SEED Glazed DUCK With Sweet Potato Ragout And FIGS
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
Glazed duck breasts with a sweet and aromatic rosemary-fennel seed glaze, served alongside a spicy sweet potato ragout and fresh figs.
Ingredients
- 4 duck breasts
- 6 fresh figs halved
- sea salt
- freshly ground black pepper
- 4.93 ml fennel seeds
- 14.8 ml rosemary chopped
- 150 ml maple syrup
- 100 ml water
- 29.6 ml olive oil
- 1 onion chopped
- 2 clove garlic crushed
- 9.86 ml paprika
- 4.93 ml cayenne pepper
- 4.93 ml ground cumin
- 4.93 ml rosemary chopped
- 600 g sweet potatoes peeled and diced
- 400 g tomatoes chopped
- 14.8 ml sherry vinegar
Nutrition (per serving, estimated)
Estimated based off 13 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 279 mg
- Iron: 3.75 mg
- Magnesium: 96.7 mg
- Phosphorus: 233 mg
- Potassium: 1322 mg
- Zinc: 2.45 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 duck breasts
- sea salt
- freshly ground black pepper
- 4.93 ml fennel seeds
- 150 ml maple syrup
- 100 ml water
- 29.6 ml olive oil
- 9.86 ml paprika
- 4.93 ml cayenne pepper
- 4.93 ml ground cumin
- 14.8 ml sherry vinegar
Prepare
- Halve 6 fresh figs
- Chop 14.8 ml rosemary
- Chop 1 onion
- Crush 2 clove garlic
- Chop 4.93 ml rosemary
- 600 g sweet potatoes, peeled and diced
- Chop 400 g tomatoes
Let's Cook
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Step 1.
Preheat the oven to 200°C/400°F/gas mark 6.
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Step 2.
For the ragout, heat 2 tbsp olive oil in a heavy saucepan over low-medium heat. Add the chopped onion and crushed garlic and sweat until softened, about 5 minutes.
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Step 3.
Add 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp ground cumin, and 1 tsp chopped rosemary to the saucepan. Cook for 1 minute, stirring constantly.
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Step 4.
Add the peeled and diced sweet potatoes, chopped tomatoes, and 1 tbsp sherry vinegar to the saucepan. Cook, stirring occasionally, for 25 minutes, until the sweet potatoes are tender. Season with salt and pepper to taste.
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Step 5.
While the ragout simmers, make the glaze: Lightly toast 1 tsp fennel seeds in a dry frying pan over medium heat until fragrant, about 1 minute. Add 1 tbsp chopped rosemary, 150ml maple syrup, and 100ml water. Bring to a boil, then simmer until reduced to a light syrup, about 2 minutes. Remove from heat and set aside.
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Step 6.
Season 4 duck breasts with salt and pepper. Heat a separate heavy frying pan over medium heat. Place the duck breasts skin-side down and fry gently until the skin is crisp and golden, about 3–4 minutes.
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Step 7.
Transfer the duck breasts to a baking sheet, skin-side up. Using a pastry brush, coat the skin with the glaze mixture.
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Step 8.
Roast the duck breasts in the preheated oven for 4–6 minutes, until just cooked and pink in the middle. Remove from the oven and let rest in a warm place for 2–3 minutes.
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Step 9.
Serve the glazed duck with the sweet potato ragout and fresh halved figs alongside.