Name: Duck Skewers with Figs and Apricots
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 1 piece Duck breast; 2 piece Fig; 4 piece Apricot; 1 petite(s) barquette(s) Corn; 1 c. à soupe Olive oil; 1 c. à café Powdered sugar; to taste Ground pepper

Description

These duck skewers with figs and apricots are an explosion of sweet and savory flavors! I've been preparing this dish for years, and it's always a hit. The duck breast, lightly peppered, goes perfectly with the sweetness of the figs and the acidity of the apricots. A little corn adds a touch of freshness. It's a perfect recipe for a festive appetizer or an original starter. Preparation is quick, about 35 minutes, and the result is simply delicious. Ideal for impressing your guests at a special dinner or Sunday brunch. A real treat!

Ingredients (7 ingredients)

1 piece Duck breast

2 piece Fig

4 piece Apricot

1 petite(s) barquette(s) Corn

1 c. à soupe Olive oil

1 c. à café Powdered sugar

to taste Ground pepper

Preparation (4 steps)

Preparation of the duck breast

With the tip of a knife, make cross slits on the skin side of the duck breast. Pepper. Heat a frying pan over high heat and brown the duck breast for 3 to 4 minutes on each side. Cover and cook over low heat for 5 minutes. Set aside.

Preparation of apricots

Cut the apricots in half. In the mixing bowl, add 1 tbsp of olive oil and the halved apricots. Sprinkle with 1 tsp of powdered sugar.

Cooking apricots

Thermomix® Setting

5 min/Varoma/Speed 1 Varoma

Set the Thermomix to 5 Min./Varoma/Stufe 1 to cook the apricots and brown them lightly.

300

Assembling the skewers

Cut the figs into quarters. Cut the duck breast into thin slices. Wrap the slices of duck breast around half an apricot. Prepare your skewers: a quarter of fig, a slice of duck breast, repeat the operation and finish with a mini corn. Serve with olive oil and balsamic vinegar.

Finished cooking? Great! 🎉

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About this recipe

These duck skewers with figs and apricots are a recipe that has a history with me. It was born from a vacation memory in the south of France, where the markets are full of sun-drenched fruits. The idea came to me to combine the richness of the duck with the sweetness of summer fruits, a bold but so successful marriage! The duck breast is the central element of this recipe. It must be chosen of good quality, with a beautiful layer of fat, which will melt during cooking and give it all its tenderness. The pepper, simply ground, is enough to enhance its flavor. The figs, for their part, bring an almost candied sweetness, a slightly grainy texture that contrasts nicely with the duck. The apricots, with their subtle acidity, balance everything and bring a touch of freshness. The corn, finally, adds a crunchy and slightly sweet note, which perfectly complements the whole. For the preparation, the Thermomix® is a valuable ally. It allows you to cook the apricots to perfection, caramelizing them slightly thanks to the sugar and the heat of the Varoma. Be careful not to overcook them, they must remain firm. For the duck breast, pan-frying is essential to melt the fat and obtain crispy skin. Feel free to recover the melted fat for other preparations, it is delicious for frying potatoes for example! If you want a vegetarian version, you can replace the duck with cubes of halloumi, a Cypriot cheese that grills very well. For a vegan version, cubes of smoked tofu marinated in a soy and honey (vegetable) sauce will do the trick. On the spice side, you can add a pinch of Espelette pepper to enhance the taste, or a few sprigs of fresh rosemary for a more Mediterranean flavor. For serving, these skewers are eaten warm or cold. A drizzle of quality olive oil and a few drops of balsamic vinegar will enhance the flavors. You can accompany them with a crunchy green salad, a sweet potato puree or a creamy risotto. They are perfect for a cocktail party, a Sunday brunch or an original starter. The skewers can be prepared in advance and stored in the refrigerator. It is best to assemble them just before serving to prevent the bread from softening. The cooked duck breast also keeps very well in the fridge. You can even prepare the caramelized apricots in advance and reheat them slightly before using them.