| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Consuming, Passions | 4 | servings | |
INGREDIENTS
| 4 | lg | Duck breasts |
| 2 | Pears; (use quinces, when | |
| ; in season) | ||
| 300 | ml | Duck stock made from duck or chicken; (or chicken stock) |
| ; bones | ||
| 500 | ml | Water; (to cover pears) |
| 250 | g | Sugar |
| 1 | pn | Nutmeg |
| Cinnamon stick | ||
| 250 | ml | White wine vinegar |
| 200 | g | Dried figs |
| 30 | g | Butter; (soft) |
| 1 | tb | Honey |
| 1 | ts | Orange peel |
| 220 | g | Roasted almonds |
INSTRUCTIONS
FOR SUGAR SYRUP FOR FIG SAUSAGE 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.
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