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Glazed Duck With Figs, Honey And Coriander Seed

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CATEGORY CUISINE TAG YIELD
Grains Japanese Food networ, Food3 4 Servings

INGREDIENTS

4 Barbary duck breasts
1 T Light olive oil
Salt and pepper
1 Garlic clove, minced
1/4 T Grated fresh ginger
1/4 T Ground cumin
1 T Coriander seeds, crushed or
ground
4 T Honey
8 T Japanese soy sauce
4 T Balsamic vinegar
6 Ripe figs cut into quarters
250 g Carrots
150 g Spring onions
1 T Butter, melted
1 T Honey

INSTRUCTIONS

To prepare the duck breasts,trim and lightly score the skin with a
sharp knife. Season the breasts with salt and pepper.  Heat the oil in
a large heavy casserole or frying pan and brown the  breasts, skin side
down first, over medium high heat for approx 5  minutes. Turn over and
cook on the other side for a further 5 minutes  to take them to pink
(or medium).  Check on the breasts after this time they should be
cooked out and  still tender. Pour off the excess fat and remove the
duck breasts  from the pan, putting them to the side to let them rest
while you  make the glaze.  Add all the ingredients for the glaze.
Bring to a simmer over medium  heat on the stove, with the lid off.
Allow the glaze to simmer and  reduce slightly. After 3-4 minutes add
the figs and cook for a  further 2 minutes.  For the honey glazed
vegetables, cut the carrots into attractive even  sized shapes. Trim
the spring onions and leave whole. Blanch the  carrots and spring
onions in boiling salted water, and refresh in  cold water when cooked.
Toss with the melted butter.  DISCLAIMER© Copyright 1996 - SelecTV
Cable Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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