Barbarie – Duck breast with fresh figs pea pods on & sweet & sour chili sauce

Wash the duck breasts, pat dry and make a diamond-shaped incision on the skin side (only the skin), season with salt and pepper. Heat the oil in a pan and fry the duck breasts on the skin side for approx. 5 – 6 minutes over a low heat, turn and fry briefly on the meat side. Place the seared duck breasts on a rack and cook in a preheated oven at 100° C for approx. 45 – 50 minutes, depending on the thickness.

Sweet and sour chili sauce: Reduce sugar and vinegar in equal parts with finely chopped chili and garlic.
Cut the pea pods into strips and fry in a pan with butter until al dente and season with salt. Quarter the figs. Caramelize the butter and sugar in a pan and briefly toss the figs and cocktail tomatoes in it.
Remove the duck breasts from the oven and cut into diagonal slices. Serve on warmed plates with pea pods, figs, cocktail tomatoes and the sweet and sour chili sauce.