To prepare the duck breasts,trim and lightly score the skin with a sharp knife. Season the breasts with salt and pepper. Heat the oil in a large heavy casserole or frying pan and brown the breasts, skin side down first, over medium high heat for approx 5 minutes. Turn over and cook on the other side for a further 5 minutes to take them to pink (or medium). Check on the breasts after this time they should be cooked out and still tender. Pour off the excess fat and remove the duck breasts from the pan, putting them to the side to let them rest while you make the glaze. Add all the ingredients for the glaze. Bring to a simmer over medium heat on the stove, with the lid off. Allow the glaze to simmer and reduce slightly. After 3-4 minutes add the figs and cook for a further 2 minutes. For the honey glazed vegetables, cut the carrots into attractive even sized shapes. Trim the spring onions and leave whole. Blanch the carrots and spring onions in boiling salted water, and refresh in cold water when cooked. Toss with the melted butter. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (400g)|
|Recipe Makes: 4|
|Calories from Fat: 127 (30%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 135.4mg||42 %|
|Sodium 1767.6mg||61 %|
|Potassium 1027mg||27 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 31.6g|
|Protein 38.2g||55 %|
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Calories per serving: 422
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