Duck meat with goat cheese and fig jam is a wonderful suggestion for a festive dinner in the style of French cuisine.
Ingredients
- Fig jam – 100 g
- Butter – 2 tablespoons
- Duck breast – 2 pieces
- Goat cheese – 100 g
- Bayonne ham – 30 g
- Herbes de Provence – a pinch
Preparation
Wash and dry the duck breasts. Score the skin in a crisscross pattern. Melt butter in a pan. Sear the meat for a minute on each side, starting with the skin side.
Cut the breast in half lengthwise. Place slices of ham and goat cheese between the halves. Sprinkle with herbs. Tie tightly with kitchen twine and place in an ovenproof dish.
Place in an oven preheated to 200°C for about 20-25 minutes. Slice the baked duck breast. Serve with fig jam.
