Recipe of the Chef Jean-Christophe Lebascle restaurant La Manufacture in Issy-les-Moulineaux
For 2 persons
- 1 wild duck
- 4 figs
- 30 g butter
- 2 tablespoons of balsamic vinegar reduced
- 0.5 dl water
- 2 c. to s. of groundnut oil
Dress the duck. Color it on all sides. Then roast for 20 minutes. Meanwhile, incise figs.
Add butter, reduced balsamic vinegar and water.
Cook them in the oven for 10 minutes.
Raise the thighs and duck fillets.
Work harmoniously on each plate 1 thigh, 1 net and 2 figs
The Revue Culinaire n°952