Duck breast with figs and dates

DIFFICULTY: Easy/ Medium
TIME PREPARATION: 15/20 Minutes
TIME COOK: 10 Minutes
EQUIPMENT: pot for steaming, knife, chopping board, 2 non steak pan
CATEGORY: MAIN DISH, SECOND DISH

INGREDIENTS x person
3 slices of duck breast without skin
1 tablespoon butter
Half a glass of sweet wine no sparkley (every 2 people)
Flour, cornstarch
2 dried figs
2 / 3 dates
a bit of vegetable broth (or hot water)
Salt and pepper

The vegetables accompanying
3 Asparagus
2 white onion
Salt

DIRECTIONS
Clean the green onions and cut them in half
Clean the asparagus
Steam for about 5 / 7 minutes
Heat a nonstick pan and grill the vegetables (regular salt)


Making small incisions lateral to the slices of duck breast (do not need to curl the meat during cooking)
Melt the butter over high heat
Flour the slices of duck breast with cornstarch
Cook in butter, the duck breast (both sides should be golden brown)
Add the wine and adjust salt and pepper
Cut the figs and dates coarsely and add the duck
To evaporate the wine and add a little broth
Thicken the sauce

Arrange the meat with the sauce on the plate of fruit, vegetables and decorate with overlay poppy seeds
SUGGESTION MENÙ VINE