Ingredients

• 2 red onions
• 4 duck breasts
• 250g butter
• 200g polenta
• 600ml vegetable stock
• 100ml white wine
• 100g peas
• 16 asparagus spears
• 8 tbsp cream
• 50ml water
• 4 figs
• 150g pea shoots
• Olive oil
• Salt and pepper

Tools

• Shallow pan
• Oven proof dish
• Saucepan
• Food Processor

Method

1. Preheat the oven to 180°C.
2. Attach the food processor with the slicing disc and slice the red onions, reserve.
3. Score the fat on the duck, heat a shallow pan and place each duck breast skin side down and cook gently for about 5 -7 minutes until turning golden. Turn over half way through and season.
4. Take the meat from the pan and move to an oven proof dish, make sure you keep the pan with the duck fat.
5. Cook in the oven for 5 minutes then remove, cover and leave to rest for five minutes.
6. Meanwhile, heat a little of the butter in a saucepan and add the polenta. Stir, then add the vegetable stock. Bring to the boil and reduce to a simmer. When the stock is absorbed and the polenta is soft, stir in the remaining butter. Taste and adjust the seasoning, reserve.
7. Re-heat the pan with the duck fat and sauté the reserved chopped onion. Season a little and pour in the vermouth. Reduce by half and add the peas and asparagus. Cook for about 4 minutes then add the cream and 50ml of water.
8. Quarter the figs and diagonally slice each duck breast into three. Divide the polenta between the plates, top with the pea and asparagus mix and lay the duck on top.
9. Place the figs around the duck and finish with some pea shoots and a drizzle of olive oil.

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