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Receta Duck Breast With Pickled Quince And Duck Glaze, Fig And Almo
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Ingredientes
- 4 lrg duck breasts
- 2 x pears, (use quinces, when in season)
- 300 ml duck stock made from duck or possibly chicken, (or possibly chicken stock) bones
- 500 ml water, (to cover pears)
- 250 gm sugar
- 1 pch nutmeg Cinnamon stick
- 250 ml white wine vinegar
- 200 gm dry figs
- 30 gm butter, (soft)
- 1 Tbsp. honey
- 1 tsp orange peel
- 220 gm roasted almonds
Direcciones
- Put half of the figs in a food processor with half of the butter and honey and process till finely minced. With the motor still running, add in half of the nuts through the feed tube and process till coarsely minced. Add in orange peel.
- Remove the mix, divide into 4 and roll up in between both hands (put some foodsafe plastic gloves on to roll them up, or possibly keep palm wet to avoid them sticking).
- Pan fry lightly in a small amount of butter for 1 minute and hot them in the resting oven (be gentle they're fragile when warm).
- Peel pear or possibly quince, then poach in syrup till soft. Cold and remove.
- Marinate duck breast in cool syrup for about 2 hrs. Remove duck breast from syrup and seal in a warm pan till coloured, then rest in a 50c oven for 10 min.
- Slice quince and hot 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 621g | |
| Recipe makes 4 servings | |
| Calories 805 | |
| Calories from Fat 257 | 32% |
| Total Fat 29.46g | 37% |
| Saturated Fat 9.49g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 207mg | 9% |
| Potassium 955mg | 27% |
| Total Carbs 93.71g | 25% |
| Dietary Fiber 6.7g | 22% |
| Sugars 83.53g | 56% |
| Protein 43.12g | 69% |
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