Duck Breast with Figs and Grapes

For the duck breast with figs and grapes, preheat the oven to 180 °C.

Soak the raisins in the muscatel.

Carefully wash the figs and cut away the hard stem end.

Wash the grapes and pluck them from the stems.

Grease a baking dish.

Cut the figs in half and place the cut side in the baking dish. Pour the grape juice and add the cinnamon stick.

Bake in the oven for 20 minutes. Add the grapes and bake for another 10 minutes.

Peel and finely chop the shallot.

Remove the fat from the duck breasts and put them in a hot pan. In this fat, sear the duck breasts and fry for about 10 minutes (for both sides).

Wrap the meat in foil and let it rest.

In the drippings, fry the bacon in it. Add the onion and fry. Add the raisins with the wine, boil once and remove from heat.

Slice the duck breasts and arrange them on a platter. Decorate with figs and grapes and drizzle with sauce.

Duck breast with figs and grapes goes very well with potato croquettes.

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