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MUSTARD MARINATED DUCK BREASTS WITH FIGS AND RED WINE
2 large duck breasts cut in half
7 garlic cloves, coarsely chopped
Juice of 1-1.5 lemons
Sea Salt to taste
Large pinch dried thyme leaves
4 bay leaves
½ c torn basil leaves (and a little extra for garnish)
2-3 tbsp olive oil
3-4 tbsp Dijon mustard
3 shallots, chopped
3 cloves garlic, chopped
2 cup Zinfandel
½ cup strong chicken broth
12 ripe figs cut in halves
1-2 tsp sugar
Dash red wine vinegar
Score duck skin in crosshatch and marinate overnight. Add mustard to marinade and let marinate for 1 hour at room temperature. Remove duck and blot dry.
Brown the duck breast over medium heat, skin side down. Turn and brown other side, reduce heat and cook until the skin renders its fat (about 10-15 minutes). Remove duck to a plate, and keep warm.
Pour out all but 1 tbsp of fat from the pan; add the shallots and 3 cloves chopped garlic and sauté until softened. Add the wine and broth then increase the heat and boil down to ¼ volume and thickened slightly.
Add the figs and sugar, cook a few moments. Return the duck to the sauce and simmer until heated through. Garnish with basil. Serves 4 |
