Roast Duck Breast With Fig And Anchovy Salsa Recipe

Ingredients For Roast Duck Breast With Fig And Anchovy Salsa Recipe

• 2 Garlic Cloves, Crushed
• 60 milliliter Olive oil
• 0.25 cup Chopped Fresh Oregano
• 6 Duck breast fillets, excess fat trimmed
• 2 tablespoon Balsamic vinegar
• 4 Anchovy Fillets
• 3 teaspoon Baby capers, rinsed, drained
• 1 Garlic Clove
• 6 Dried figs, finely chopped
• 60 milliliter Extra virgin olive oil
• 1 teaspoon Red wine vinegar