Recipe by Anne Collard, for: Terre de Feu
- 2 large duck breasts
- 3 spoons of Cognac
- 8 fresh figs
1. Stir-fry the duck breasts on high heat, regularly removing the fat. Cut them finely while they’re still slightly rare.
2. Deglaze the remaining juices with 3 spoons of Cognac and heat the fresh figs cut in half at the same time.
3. Plate the dish and add some prunes, walnuts or dates.
4. Serve with mildly spiced couscous semolina.