Title: Duck Breast with Pickled Quince And Duck Glaze, Fig And Almo
Categories: Consuming, Passions
Yield: 4 servings

4 lg Duck breasts
2 Pears; (use quinces, when
; in season)
300 ml Duck stock made from duck or
-chicken; (or chicken stock)
; bones

------------------------------FOR SUGAR SYRUP------------------------------
500 ml Water; (to cover pears)
250 g Sugar
1 pn Nutmeg
Cinnamon stick
250 ml White wine vinegar

------------------------------FOR FIG SAUSAGE------------------------------
200 g Dried figs
30 g Butter; (soft)
1 tb Honey
1 ts Orange peel
220 g Roasted almonds

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.