INGREDIENTS

INSTRUCTIONS

Put half of the figs in a food processor with half of the butter and
honey and process until finely chopped. With the motor still running,
add half of the nuts through the feed tube and process until coarsely
chopped. Add orange peel.  Remove the mixture, divide into 4 and roll
up in between both hands  (put some foodsafe plastic gloves on to roll
them up, or keep palm  wet to avoid them sticking).  Pan fry lightly in
a small amount of butter for 1 minute and warm  them in the resting
oven (be gentle they're fragile when hot).  Peel pear or quince, then
poach in syrup until soft. Cool and remove.  Marinate duck breast in
cold syrup for about 2 hours. Remove duck  breast from syrup and seal
in a hot pan until coloured, then rest in  a 50c oven for 10 minutes.
Slice quince and warm in oven. Slice duck breast.  Arrange duck breast,
quince slices and fig sausage.  Reduce duck stock to a duck glaze and
ladle onto the plate.  Converted by MC_Buster.  Per serving: 836
Calories (kcal); 39g Total Fat; (38% calories from  fat); 13g Protein;
124g Carbohydrate; 16mg Cholesterol; 78mg Sodium  Food Exchanges: 1/2
Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3  Fruit; 7 Fat; 4 1/2
Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Read the Bible — It will scare the hell out of you.”

Nutrition (calculated from recipe ingredients)
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Calories: 917
Calories From Fat: 337
Total Fat: 39.6g
Cholesterol: 77.5mg
Sodium: 695.6mg
Potassium: 1281.8mg
Carbohydrates: 111.6g
Fiber: 11.1g
Sugar: 94.1g
Protein: 38.4g