Recipe ideas

Direction

Recipe steps

Brown the giblets in oil at the smoking point in a sauté pan, and add the thinly-sliced vegetables. Deglaze with vinegar. Add sugar, then red wine, and let the alcohol evaporate for a few minutes. Add thyme, laurel and ripe figs chopped into pieces. Let simmer for at least 1 hour. Run the stock through a very fine sieve, reducing if necessary until you have a smooth, light sauce. In a casserole dish, brown the ducklings in oil at the smoking point (olive, grape seeds, etc.), browning the breast first on one side and then on the other, then place them on their backs over a low flame. Keep the meet pink in the middle. Baste twice while cooking (every 15 to 18 minutes or so). Tip: Debone the ducks to prepare the breasts and thighs for service. Add the bones to the stock to enhance its quality.

Prepare the roast figs:

Draw an X on the figs, add a small pat of butter and a little acacia honey. Place in the oven at 200°C for a few minutes.

Prepare the socca sticks:

Heath water in a small saucepan, sprinkle in the chickpea flour, salt and pepper, then add a small dash of olive oil and stir (about 6 to 8 minutes). Mould the socca on a sheet with a raised rim. Chill, then cut to your taste: in rectangles (6 cm long x 1 cm wide) or circles. Fry in a chip pan or brown in a pan with butter before serving.

Arrange the plates:

2 or 3 socca sticks 2 roasted figs 1 thigh Breast cut into fillets and garnished with the fig sauce