Title: Duck Breast with Pickled Quince, Fig and Almond Sausage
Categories: Australian, Duck, Fruit, Sausage, Nuts
Yield: 4 Servings
4 lg Duck breasts
2 Pears (use quinces, when in
-season)
300 ml Duck stock
FOR SUGAR SYRUP:
500 ml Water (to cover pears)
250 g Sugar
1 pn Nutmeg
1 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
Duck Breast with Pickled Quince and Duck Glaze, Fig and Almond 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 50 C 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.
WINE SUGGESTION: Pinot Noir
Patrice Ricourt, Chef, Summit Restaurant, Mt Lofty, South Aust.
