Quick & Easy

Duck breasts with fig sauce and spinach risoni

Crispy and tender duck breasts with fig sauce and spinach risoni from Australian Women's Weekly.
duck breasts with fig sauce and spinach risoni



1.Use fingers to make pocket between meat and fat of each duck breast; press 1 sprig rosemary and 1 bay leaf into each pocket. Prick duck skins with fork several times; cook duck, skin-side down, in heated large lightly oiled frying pan about 8 minutes or until browned and crisp. Turn duck; cook about 5 minutes or until cooked as desired. Remove from pan; cover to keep warm.
2.Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain. Place pasta in large bowl with butter and spinach; toss gently to combine. Cover to keep warm.
3.Meanwhile, cook onion in same frying pan as duck, stirring, until soft. Add fig, port and stock; bring to a boil. Reduce heat; simmer, stirring, about 5 minutes or until sauce thickens. Add extra butter; whisk until sauce is combined. Slice duck thinly; serve with risoni and fig sauce.

Risoni, like orzo, is a very small rice-shaped pasta. It is great added to soups, baked in a casserole or as a side dish when served with a main course. Use fingers to make a pocket between breast meat and fat.


Related stories