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Receta Duck Breast With Pickled Quince And Duck Glaze, Fig And Almo

by Global Cookbook

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

1. 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.
2. 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).
3. 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).
4. Peel pear or possibly quince, then poach in syrup till soft. Cold and remove.
5. 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.
6. Slice quince and hot in oven. Slice duck breast.
7. Arrange duck breast, quince slices and fig sausage.
8. Reduce duck stock to a duck glaze and ladle onto the plate.

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