Duck leg confit with figs and anise

• 2 duck confits @granjaluisiana
• 3 figs cut in half
• 1 teaspoon of cinnamon + pepper + clove mixture
• 4/5 dried flowers of anise
• 1/4 pumpkin peanut
• Sea salt

For the duck sauce:

• 3 tablespoons of soy sauce
• 2 oranges / its natural juice
• 2 tablespoons of honey
• 1 teaspoon grated fresh ginger
• 1 tablespoon apple cider vinegar
• 2 peeled figs mashed with a fork

Preparation

1. In a bowl, prepare all the ingredients for the sauce and mix well with a spoon. Leave a few minutes.
2. Meanwhile, peel and cut the pumpkin into cubes and bake for 20 minutes at 180ºC on baking paper and reserve.
3. In a large saucepan, heat the sauce for a few minutes to reduce, add the mixture of cinnamon, pepper and cloves and the anise flowers. Mix 2 more minutes.
4. Add the duck confit and leave for a few minutes. Add the halved figs and serve immediately along with the pumpkin potatoes.

Bon appetit!!