- Pre-heat a BBQ to a medium/ high heat.
- Place the duck breasts on a chopping board and if there appears to be a very thick layer of fat on the duck breast, use a sharp knife to trim the fat until you have a layer around 5mm in thickness. Use the knife to cut a crisscross pattern into the duck fat. Season generously with salt and set aside.
- In a large bowl whisk together the balsamic and olive oil and then add the figs and gently toss until they are coated.
- Place the duck breasts fat side down and the figs flat side down on the BBQ. Cook the figs for 2-3 minutes and remove. Cook the duck for about 4-6 minutes or until crisp, flip and cook for a further 2 minutes and remove to a resting plate.
- While the duck is cooking use a potato peeler to peel long strips of the zucchini into a bowl. Do this for the whole zucchini. Sprinkle a pinch of salt over the zucchini and allow to rest for two minutes. Rinse in cold water, pat dry with kitchen paper and gently toss with the rocket, pine nuts, and pomegranate. Dress with a drizzle of extra virgin olive and a pinch of salt and pepper.
- Slice the duck breasts into four or five pieces and then pop them back into the bowl with a pinch of salt and pepper along with a little drizzle of olive oil. Use your hands to toss the duck in the bowl so all those lovely resting juices are absorbed back into the duck and then arrange on the plates along with the grilled figs and the rocket, pomegranate, and zucchini salad.
Serves four
To watch Tobie Puttock making this dish, head over here.
