FITA AZUL INTENSE
Duck breast with figs and cinnamon
Use a sharp knife to score the skin of the duck breast, without cutting the meat. Make the cuts five millimetres apart and then add crosscuts.
Put the duck breast, skin side down, in a cold frying pan and place over a low heat. Season with salt and black pepper.
Leave the breast to release its fat over a low heat. If necessary, remove the fat as the breast cooks. This part should take 7 to 10 minutes.
When the breast begins to turn golden, turn it over and let it cook for a further 3 minutes.
Add the cinnamon sticks.
Turn it skin side down once more and let the skin cook to a dark brown. Remove the duck breast from the pan and drain the fat off, leaving the cinnamon sticks.
Add the figs and the port wine.
Cook until the liquid has reduced and add a soupspoon of butter. Slice the duck and pour the sauce over the top. Serve with white rice or other side dish (such as roast sweet potatoes).
2 duck breasts (magrets)
4 cinnamon sticks
1 wineglass of port wine
fresh figs (can also be preserved or dry figs, although these will make the dish sweeter)
1 soupspoon of butter