Crisp Skin King Cole Duck, Spice 'Cloute' Fig, and Stuffed Duck's Neck

King Cole is an old breed of duck introduced from Canada some 60 years ago that is now farmed close to the Restaurant in the Bombay hills.

With a name like King Cole it is hard to resist not putting it on the menu. The stuffed ducks neck is optional and is a lot of work but it adds a real depth to the dish.

Ingredients

• 6 King Cole duck breasts
• 6 slices stuffed ducks neck (optional)
• 2tbsp sea salt
• Freshly milled white pepper
• Spice 'cloute' Figs
• 6 slices ginger
• 1 vanilla pod
• 12 cloves
• 1 cinnamon stick
• 2tbsp unsalted butter
• 2tbsp grape seed oil
• Red wine Vinaigrette
• 50ml Cab Sav vinegar
• 75ml grape seed oil
• 75ml olive oil
• Freshly milled white pepper
• Sea salt
• Watercress salad
• 100gm watercress
• 50g roasted hazelnuts, crushed

Method

Trim the stalk from the top of the figs. Split the vanilla pod and cinnamon stick lengthwise into 6 and stud each fig with the cinnamon, vanilla, ginger and cloves.

Cabernet sauvignon Vinaigret te
Whisk all the ingredients together in a stainless steel bowl and season to taste.

To Serve

Place a heavy steel pan on a low heat and scatter the bottom of the pan with sea salt, set the duck breasts skin side down on the salt and cook over a low to medium heat for 10 to 12 minutes until the skin is crisp and all the fat has been rendered.

Pan fry the stuffed duck neck until crisp 2 to 3 minutes.

Heat the oil in a fry pan over a medium heat add the figs and butter bake in a 180c oven till soft 8 to 10 minutes.

Toss the watercress and hazel nuts in the vinegrette, reserve a little for spooning around the plate.

Place the fig in the middle of the plate, lean the ducks neck against it. Slice the duck and lay over the fig.

Set a tiny bundle of watercress on top of the duck and spoon around remaining dressing.