Ben Tish's Duck and Fig Pinchos

  • 8x12cm skewers soaked in water
  • 350g duck breast, skin on and diced into 3cm cubes
  • 4 fresh figs cut into six slices
  • 500ml orange juice
  • 100ml moscatel or white wine vinegar
  • Sea salt and black pepper
  • Olive oil for cooking

Alternate the cubes of duck and slices of fig onto the skewers until you have three pieces of each on each skewer.

Pour the orange juice and vinegar into a small saucepan and reduce over a high heat by two thirds or until slightly thickened. When the juice has cooled pour over the pinchos and leave to marinade in the fridge for a couple of hours.

Heat a grill pan or barbecue to maximum heat; remove the skewers from the fridge and wipe of any excess marinade. Season with salt and pepper and lay on the grill.

Cook for 2 minutes until the meat is lightly charred and caramelized and then turn over and repeat for 3 minutes. Turn down the heat or move the grill up above the flames and cook for 2 minutes or so until the duck is cooked pink- when prodded with a finger there should be a slight bounce to the meat.

Place the skewers in a warm spot to rest for a couple of minutes and pour over the remaining marinade.

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