Preparation

• step 1

  Make a few cuts on the duck skin

• step 2

  Sprinkle sea salt and black pepper on both sides of the duck breast

• step 3

  Put the duck breast and 2pcs thyme into a vacuum bag and then vacuum the bag

• step 4

  Pour 1,800g water to the main pot

• step 5

  Put on the measuring cup and preheat the main pot at 10min/60℃/ REV 1

• step 6

  Put the simmering basket with the duck breast inside into the main pot

• step 7

  Put on the measuring cup and simmer the materials at 60min/60℃/ REV 1

• step 8

  When simmering is finished, take out the duck breast and clean the main pot

• step 9

  Put 2 diced figs to the main pot

• step 10

  Add 100g red wine

• step 11

  Add 30g honey

• step 12

  Without the measuring cup, boil the materials at 4min/120℃/REV 1

• step 13

  Add 1 teaspoon of salt and 15g butter

• step 14

  Put on the measuring cup and thicken the materials at 30sec /REV 5

• step 15

  Scrape the sauce to the bottom of the pot with a scraper and take it out for later use

• step 16

  Heat a pan and pour 10g olive oil into it

• step 17

  Put the duck breast on the pan and fry the duck skin first

• step 18

  Stop frying the duck skin until it turns burnt yellow, and then fry the other side for 1min

• step 19

  Slice the fried duck breast and serve the sliced duck breast with fig and red wine sauce