Duck fillets with figs cooked in balsamic cream, beans and rosemary – Kalamata Papadimitriou

Duck fillets with figs cooked in balsamic cream, beans and rosemary

Dimitris Skarmoutsos, Chef



4 fillets of duck breast (350 gr/fillet), at room temperature
400 gr. beans, cooked and strained
6 cloves of garlic, finely chopped
4 tbsp. rosemary
12 medium figs
6 tbsp fig balsamic cream Kalamata Papadimitriou
Extra virgin olive oil


Preheat the oven at 200C.
Season the duck fillets generously with salt and pepper.
In a heavy, non-stick pan, heat some olive oil over medium heat.
Place the duck fillets skin side down in the pan and cook for 8 minutes until the skin turns golden brown and crispy. Pour off the fat regularly, as we want the duck to cook in a dry pan.
When the skin is crispy enough, turn the fillets over and place them in the oven for 6 minutes.
When the duck is cooked to your liking, remove from the oven and let the meat rest, skin side up, in a warm place for about 5 minutes.
In the meanwhile, heat well a generous quantity of olive oil in another pan and add the garlic.
When it begins to sizzle, add 2 tbsp rosemary, stir well, add the beans and season with salt and pepper. We want the beans almost fried, which is why we might need to add some extra olive oil.
Transfer the pan to the oven and bake for 7-9 minutes, stirring the beans occasionally until they become crisp.
Remove the beans from the oven and leave them aside, keeping them warm.
Cut the figs in half, put them in a baking tray and sprinkle with the remaining rosemary.
Drizzle the figs with some drops of olive oil, season with salt and pepper, drizzle generously with fig balsamic cream and bake in the oven for 5 minutes.
Place the duck fillets on a cutting board and slice them into fine slices.
In a hot platter, lay the beans on the bottom; place the duck fillets over the beans, adding all its juices on top.
Repeat the same procedure with the figs.
Drizzle with a little olive oil, taste, season and serve.


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