Savoury Recipe Duck Breasts with Figs
Hilda Stearn · Main Course · Poultry · Provencal Recipes · TasteHilda Stearn and her husband visit their home in Provence as often as possible, juggling work and family commitments. They are big proponents of taking the train, Hilda tells me that the British Rail/TGV combination makes for a relatively hassle-free commute from the UK. Sometimes, Hilda plans a girlfriend getaway in the fall to take advantage of the Provencal Christmas markets. Regardless of when the Stearns are in Caromb, they make sure to catch up with local friends and to explore the seasonal bounty.
Duck Breasts with figs
This main dish is a recipe from Hilda it is easy to prepare and a perfect savoury pairing with duck and figs. According to Hilda, "This is a truly moorish dish that is so simple to make."
Ingredients
- 2 large duck breasts (magret de canard)
- 1 large apple washed
- 2 large potatoes peeled
- 8-10 fresh figs washed and cut in halves
- 2 tbsp olive oil
Instructions
- Heat a heavy frying pan with a bit of olive oil add the two duck breasts and sear the meat on all sides to seal in the flavour and release the juices.
- Remove the duck from the heat, slice and place to one side.
- Chop and slice into segments apple and potatoes (use some of each per person).
- Put the apple and potato into the same pan on a low heat coating in the duck juices until they start to soften.
- Add a couple of figs for each person and then return the duck pieces to the pan.
- If the pan is ovenproof pop it into the oven for about 30 minutes on a medium heat 375F (190C or gas mark 5); otherwise use a shallow casserole dish.
- There is no need to cover the pan/dish and apart from the occasional basting there is nothing more to do! This dish is ready when the potatoes are soft which should be in less than 30 minutes.
Notes
You might like to serve it with some fresh seasonal vegetables and plenty of bread to soak up the juices. Hilda says, "I am almost drooling just recalling the flavours!"
Tried this recipe?Let us know how it was!
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Spend a Week in Uzes on a French Culinary HolidayNext Post
A Case of Provençal RoséRelated Provence Articles
Fresh Figs Sweet and Savoury Recipes from Provence
August 18, 2021
Sweet and earthy, the fragrance of a fig tree full of almost ripe fruit is like standing in a pot of jam. The fig tree is known as the Common Fig. It grows both cultivated and wild in most countries that are close to the Mediterranean and in many parts of Asia. Some tree varieties …
Figues Sauvage Wild Figs
August 31, 2015
Now is the time to pick wild figs in Provence. White and violet figs alike are ripe on the wild ‘figuier’ trees that grow anywhere close to water sources here in Provence. I’m always amazed how these resistant (almost invasive) trees can root themselves between rocks and grow 30 feet …Continue reading here Fig Recipes …
Easy Baked Dessert with Apple, Fig, and Goat Cheese
September 26, 2025
This dessert recipe comes from the Moulin du Calanquet outside St Remy de Provence in the Alpilles. It combines tart green apples, goat cheese, and sweet figs for a delicious (and easy) dessert. The Calanquet oil mill was inaugurated on February 8, 2001, and named after the lovely site on which it was built. Moulin …
Stuffed Zucchini Flowers with Goat Cheese, Figs and Ham
October 4, 2016
You need to try this recipe while there is still a chance of finding zucchini flowers and fresh figs in the markets of Provence...otherwise you will dream about it all winter.…
No Comment