Crispy Duck And Fig Salad With Spiced Balsamic Glaze

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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