Crispy Duck And Fig Salad With Spiced Balsamic Glaze - cooking recipe

Ingredients

1/2 cup balsamic vinegar
2 tbsp brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 1/4 lb duck breasts, skin-on
3 oz watercress, trimmed
9 oz yellow cherry tomatoes, halved
4 None figs, cut into wedges

Preparation

To make the spiced balsamic glaze, combine vinegar, sugar, cinnamon and cloves in a small saucepan. Stir over low heat, without boiling, until sugar dissolves. Bring to a boil then reduce heat and simmer for 5 mins, or until thickened slightly. Let cool.
Meanwhile, place duck breasts in a large frying pan, skin-side down. Place over medium-high heat and cook for 5 mins, or until skin is crisp. Turn duck over and cook for another 5 mins, or until cooked to your liking. Cover and let rest for 5 mins. Slice duck thinly.
Place watercress and tomatoes in a medium bowl. Drizzle balsamic glaze over top and toss gently to combine. Divide figs between serving plates. Top with tomato mixture then duck.