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Provence Fresh Figs Recipes

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."
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Dish
Cuisine French, Provencal
Servings 4 People


  • 2 large Duck Breasts
  • 1 large Apple washed
  • 2 large Potatoes peeled
  • 8-10 Fresh Figs washed and cut in halves
  • 2 tbsp olive oil


  • 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.


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!