Roasted duck breast

& fig chutney, spicy honey

Ingredients

Roasted duck breast, spicy honey, fig chutney

2 Fat duck breast
2 Honey (tablespoon)
8 Little purple figs
10 g Blanched almond
1 pinch Ginger powder
1 pinch Cinnamon powder
1/4 Lime zest
4 Rosemary (sprig)
150 ml Duck juice
50 g Purple fig puree

Fig & rosemary chutney

2 g Gelatin sheet
1/2 Shallot
1/4 Onion
20 g Vinaiger
15 g Caster sugar
200 g Purple fig high fruit compote

Fig biscuit

50 g Purple fig puree
Sugar 100 g
Flour 35 g
Salted butter 60 g

Decoration

Sq Edible flowers (vene cress, astina cress)
1 Purple fig
Sq Cuttlefish ink chips

Purple fig high fruit compote

This purple fig compote is made from carefully selected figs sourced across the Mediterranean basin, with part of the fruit processed at our Andros facility in southern Spain. With its high fruit content (80% figs) and lightly sweetened recipe, it highlights the fruit’s natural flavour. Carefully prepared to preserve the texture and pulp of the fig, it delivers a delicate and authentic taste that is less sweet than traditional fig preparations. A versatile solution that gives professionals complete freedom for both sweet and savoury creations.

Discover our High fruit compote product range

Preparation steps

1. Roasted duck

Pre-heat the oven at 180°C. In a hot pan, fry the duck breasts during 2 minutes (on the skin side), turn them and bake during 10 minutes (until 57°C is obtained through the breast). In an over pan, heat the honey, add figs, blanched almonds, spices, lime zests and rosemary. Bake during 10 minutes. Keep aside the duck breasts with the figs and almonds. Filter the spicy honey, keep aside the half for cooking the chutney. Add to the over half the duck brown stock and the purple fig puree Andros Chef. Bring to a boil and mix to make a sauce.

2. Fig & rosemary chutney

Soften the gelatin in water. Chop the shallots and onions, pour vinaiger, caster sugar and the spicy honey left. Reduce over low heat until dry. Add the purple fig high fruit compote Andros Chef, heat 10 minutes until a thick texture is obtained. Add the gelatin drained. Let chill.

3. Fig biscuit

Melt the butter with sugar then whip with the purple fig puree Andros Chef and flour. Leave to cool in the fridge during 2 hours, spread finely on a baking paper. Bake at 180°C during 10 minutes, leave to cool and with a round cookie cutter do little circles.

Process:

Dressage

Cut in half the duck breasts, arrange on a plate, serve with chutney quenelles with a fig biscuit above and cuttlefish ink chips. Sprinkle some raw and cooked fig chunks and decorate
with cress leaves and edible flowers.

A creation by

David Grémillet

David Grémillet has participated in the M6 series “Top Chef” season 8. It’s a challenger who has reach the laureate’s “Meilleur apprenti de France” in 2010, special mention for Paul Bocuse’s foundation in 2011, laureate of Bernard Loiseau Prize in 2016. Now he works with Patrick Rougereau, a famous food photographer.

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