{"id":3480,"date":"2020-10-09T11:37:38","date_gmt":"2020-10-08T22:37:38","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/herb-roasted-duck-breast-with-baby-carrots-fig-jus\/"},"modified":"2023-08-07T14:35:29","modified_gmt":"2023-08-07T02:35:29","slug":"herb-roasted-duck-breast-with-baby-carrots-fig-jus","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/10\/09\/herb-roasted-duck-breast-with-baby-carrots-fig-jus\/","title":{"rendered":"Herb Roasted Duck Breast with Baby Carrots & Fig Jus"},"content":{"rendered":"
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Herb Roasted Duck Breast with Baby Carrots & Fig Jus<\/h2>\n
Have an at-home gourmet dining experience with this restaurant-quality recipe.<\/span><\/div>\n <\/div>\n \n
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Servings <\/span>2<\/span><\/div>\n
Total Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Ingredients<\/h3>

Vegetables<\/h4>
  • 400<\/span> g<\/span> potatoes<\/span> peeled & diced<\/span><\/li>
  • 1<\/span> parsnip<\/span> cut into wedges<\/span><\/li>
  • 1<\/span> bunch<\/span> baby carrots<\/span> cut in half lengthways<\/span><\/li>
  • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div>

    Duck<\/h4>
    • 300<\/span> g<\/span> skin-on duck breasts<\/span> scored 1cm<\/span><\/li>
    • 2<\/span> tsp<\/span> Herbs de Provence<\/span><\/li><\/ul><\/div>

      Fig Jus<\/h4>
      • 50<\/span> g<\/span> semi-dried figs<\/span><\/li>
      • \u00bc<\/span> cup<\/span> boiling water<\/span><\/li>
      • 100<\/span> g<\/span> jus<\/span><\/li>
      • 1<\/span> Tbsp<\/span> butter<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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        Instructions<\/h3>
        • Before you start, preheat oven to 220\u00b0C (or 200\u00b0C fan bake). Bring a half-full kettle to the boil.<\/span><\/div><\/li>
        • Prep potatoes, parsnip and carrot and toss together on a lined oven tray with oil. Spread veggies into a single layer, season with salt and pepper and roast for 30-35 minutes, until tender and golden.<\/span><\/div><\/li>
        • Cut each fig into quarters and place in a small heat-proof bowl. Cover figs with boiling water measure and set aside to soak.<\/span><\/div><\/li>
        • Trim duck breasts of overhanging fat. Score skin at 1cm intervals. Pat dry, season with salt and pepper and coat in Herbs de Provence.<\/span><\/div><\/li>
        • Heat a medium, dry fry-pan on medium-high heat. Cook duck, skin side down, for 5-6 minutes, until fat has rendered. Flip and sear for a further 1 minute, until lightly browned. Reserve pan. Remove vegetables from oven and transfer duck to tray. Return tray to oven and cook for 5 minutes. Remove tray from oven, remove duck and rest, covered. Return vegetables to oven for remaining cook time.<\/span><\/div><\/li>
        • Wipe reserved pan clean and place over medium heat. Add figs, soaking water and jus to pan and bring to a simmer. Simmer for about 2 minutes, until slightly reduced. Remove pan from heat and stir through butter to melt. Season to taste with salt. <\/span><\/div><\/li>
        • Thinly slice duck.<\/span><\/div><\/li>
        • Serve vegetables with duck. Spoon over fig jus. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
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          \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":18,"featured_media":15286,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2375,2374],"tags":[1887,1838,2065],"class_list":["post-3480","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-myfoodbag","category-recipes","tag-duck","tag-gourmet","tag-restaurant-quality","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3480","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=3480"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3480\/revisions"}],"predecessor-version":[{"id":16227,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3480\/revisions\/16227"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15286"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=3480"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=3480"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=3480"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}