Mediterranean Duck Breast with Figs and Olives

Ingredients

• 4 tbsp Lemon juice
• Salt
• Pepper (freshly ground)
• 6 tbsp sesame oil
• 350 g duck breast fillet (1 fillet)
• 500 g Sweet potatoes
• 1 Tbsp clarified butter
• 4 fresh figs
• 200 g mixed salad leaves
• 125 g green and black olives
• 2 tbsp honey
• 0.25 tsp Ginger powder
• 0.25 tsp ground cardamom
• thyme (for garnish)

Instructions

1. 1.

   Whisk lemon juice, salt, pepper, and oil to make a marinate. Wash the duck breast, pat dry, brush with 1-2 tbsp of the marinate, and let rest. Peel the sweet potatoes, cut into bite‑sized pieces, and boil in lightly salted water for about 20 minutes; drain and set aside. Preheat the oven to 120 °C (top/bottom heat).

2. 2.

   Heat clarified butter and sear the duck breast first skin side down over high heat, then flesh side down over medium heat for about 4 minutes each. Transfer to the hot oven and cook for roughly 15 minutes until done. Wash, trim, and quarter the figs. Clean the salad leaves, pat dry, and tear into bite‑sized pieces.

3. 3.

   Sauté the sweet potatoes, figs, and olives in the duck’s cooking fat; stir in honey and spices, season with salt and pepper, then remove from heat. Toss the salad with the remaining marinate and plate. Slice the duck breast and arrange on top of the salad with figs, sweet potatoes, and olives. Garnish with thyme and serve.