Duck with caramelised fig and onion chutney

(Serves 4)

2 large or 4 small fresh figs
20 g butter
1 tbsp olive oil
1 large red onion, halved and thinly sliced
3 tbsp dark brown sugar
3 tbsp red wine vinegar
2 tbsp balsamic vinegar
Salt and pepper
4 duck breasts
Flour
200 ml beef stock

Cut the figs in half through the stems and thinly slice them. If you’re using large figs, cut the slices in half again.

Heat the butter and oil in a frying pan and fry the onion until soft but not coloured. Add the figs and continue to fry gently until they are very soft. Sprinkle in the sugar and stir until it dissolves, then raise the heat and let it bubble, stirring frequently, until it starts to caramelise.

Add the vinegars, lower the heat and cook until the chutney is thick, again stirring frequently to ensure it doesn’t stick and burn. Season with salt and pepper, then taste the chutney and if you think it needs a touch more sugar or vinegar, stir it in and cook for a minute or two longer. Transfer to a serving dish and cool.

Preheat the oven to 220˚C. Slash the skin of the duck breasts and season with some salt and pepper. Heat a griddle pan or frying pan until really hot, add the duck, skin side down, and fry until the skin is brown and crisp. Transfer the duck to a small roasting tin and roast for about 20 minutes or until it is done to your liking. Transfer to a carving board, cover and keep warm.

Stir enough flour into the tin to absorb the fat and cook over low heat for two minutes. Whisk in the stock, bring to the boil, lower the heat and simmer for two minutes more, then pour it into a gravy boat. Carve the duck into diagonal slices and serve on warm plates with the gravy and chutney.