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

10:48 pm on 30 March 2007

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.


  • 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


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.

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