Duck Filet, Roast Fig Fleurettes, Balsamic-Bordier Chocolate Butter Sauce
2 duck filets
65 g / ¼ cup Bordier chocolate Butter with Venezuela cacao bean chips
8 round figs (2 per guest)
8 cl / 1/3 cup red balsamic vinegar
1 pinch sugar
Fleur de sel and freshly ground pepper
Preheat the oven to 180°C / 350°F.
Slice a cross into the figs. Bake for 15-20 min. with 30g / 2 tbls. of the butter, cubed. Make sure each fig is topped with a cube of butter. They should roast.
Once baked, lower the oven temp. to 100*C / 212°F to keep warm.
Score the fatty side of the filets, then sear skin side down in a hot pan. Once browned, drain the excess fat and turn them over. Lower the heat, cover and let cook 10 min. until they are pink inside. Set aside wrapped in foil and let rest until they give off their juices.
Remove the figs from the oven, drain the fat, but keep the fig cooking juices. Add the rest of the butter and the balsamic vinegar. Reduce for a few minutes until the sauce is syrupy. Add a pinch of sugar and another of salt to balance he sauce. Do not reduce too much as the sauce might curdle.
Slice the duck diagonally, and serve with the figs and the sauce.
Season with fleur de sel and freshly ground pepper.