Ingredients
Method
1.Use fingers to make pocket between meat and fat of each duck breast; press 1 sprig rosemary and 1 bay leaf into each pocket. Prick duck skins with fork several times; cook duck, skin-side down, in heated large lightly oiled frying pan about 8 minutes or until browned and crisp. Turn duck; cook about 5 minutes or until cooked as desired. Remove from pan; cover to keep warm.
2.Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain. Place pasta in large bowl with butter and spinach; toss gently to combine. Cover to keep warm.
3.Meanwhile, cook onion in same frying pan as duck, stirring, until soft. Add fig, port and stock; bring to a boil. Reduce heat; simmer, stirring, about 5 minutes or until sauce thickens. Add extra butter; whisk until sauce is combined. Slice duck thinly; serve with risoni and fig sauce.
Risoni, like orzo, is a very small rice-shaped pasta. It is great added to soups, baked in a casserole or as a side dish when served with a main course. Use fingers to make a pocket between breast meat and fat.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door