Duck breast, roasted fig flowers, balsamic sauce and Bordier Butter with Chocolate and cocoa bean nibs from Ghana

Preheat oven to 180°C. Cut a cross into the unpeeled figs. Put them in the oven for around 15/20 min with 30g of butter cut into pieces, making sure to place a small knob of butter in each fig. The figs should be roasted. Once cooked, turn the oven down to 100°C, just to keep them warm.

Score the skin of the duck breast in a grid pattern, then sear the duck breast skin-side down in a hot frying pan over high heat. Once nicely browned, remove the excess fat and turn them over, lower the heat, put the lid on and leave to cook for around 10 min, until pink. Wrap the duck breasts in aluminum foil and let them rest to release their blood.

Remove the figs from the oven, remove the excess fat and replace it with the fig juices (then return them to the heat), add the remaining butter and balsamic vinegar. Reduce for a few moments to obtain a syrupy sauce. To counterbalance the acidity, add a pinch of sugar and a pinch of salt. Be careful not to let your sauce continue to cook, as this may cause it to slice (fat separation).

Slice the duck breast and serve with the figs and sauce. Season the duck breast with flower of salt and ground black pepper.