Roasted Duck Breast, Charred Chicory with Fig and Date Jus
In 2017 we were excited to be part of the ‘Taste of the West Country’ recipe book, celebrating award-winning chefs and producers from across the South West. As participating producers, we were partnered with the very talented Chris Dayer, Head Chef at River Exe Café.
Below you’ll find his recipe for Roasted Duck Breast, Charred Chicory with Fig and Date Jus, using our Fig & Date Relish and Redcurrant, Mint & Orange Jelly in truly unique ways:
2 duck breasts
4 tsp Otter Vale Redcurrant, Mint and Orange Jelly
For the fig and date jus
2 clove of garlic
1 stick of celery
1 sprig of thyme
1 bay leaf
20ml red wine
50ml red-wine vinegar
500ml chicken stock
2 tsp Otter Vale Date and Fig Relish
For the Chicory
1 head of chicory
100ml soy sauce
400ml orange juice
4 fresh figs
To make the fig and date jus
1. Roughly chop the shallots, carrot, celery, leek and garlic. Add enough vegetable oil to cover the bottom of a medium-sized pan and place over a medium heat until it starts to smoke. Add the chopped vegetables and, keeping them moving, cook until they reach a dark brown colour. Add the thyme, the bay leaf, then the red wine, port and vinegar. Turn down to a low heat and reduce the mixture until very little liquid is remaining. Add in the chicken stock and reduce again by half.
2. Strain through a fine sieve into another pan. Return to the heat and reduce again until syrupy, then add the date and fig relish. If the sauce is too thick, add a splash of water.
For the duck
Season the duck breast with salt and pepper and place them in a cold frying pan. Bring the pan up to a high heat and cook the duck evenly until both sides are golden brown. Remove the pan from the heat and rest the duck.
For the chicory
Remove any damaged outer leaves then cut the chicory in half, length ways. Sprinkle the chicory with a little caster sugar and caramelize in a hot pan. Add the soy sauce, orange juice and butter, cover with a lid and reduce the heat. Cook for five to six minutes, basting regularly.
We’d love to see how your own version of Chris’s recipe. Share your photos with us and we’ll feature them on our Facebook Page!