Monday, April 15, 2019

Duck With Mushroom and Figs

By: The Food Hunter

Although we don't make it often enough, my husband and I are both huge duck fans. This recipe brings out the ducks natural flavors enhanced by the added earthy sweetness of mushrooms and figs. Give it a try!

Duck With Mushroom and Figs
(adapted from epicurious)

15 dried black Mission figs
1 cups dry red wine
1 cup canned low-salt chicken broth
1 cinnamon sticks
3 tablespoons butter
1/3 cup finely chopped shallots
1 pound assorted fresh wild mushrooms (such as portobello, chanterelle, oyster and stemmed shiitake), thinly sliced
1/2 teaspoon finely chopped peeled fresh ginger
1 tablespoons chopped fresh chives
1/4 cup honey
2 boneless duck breasts, with skin
1 tablespoon olive oil

Cut 1/2 of the figs in half lengthwise. Combine cut figs, wine, broth and cinnamon in medium saucepan. Simmer over medium-high heat until thickened to sauce consistency, stirring occasionally, about 30 minutes. Strain sauce, pressing on solids to release juices. Discard the solids. (Can be prepared 1 day ahead. Cover and chill.)

Preheat oven to 450°F. Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until translucent, about 4 minutes. Add mushrooms and ginger; sauté until mushrooms are tender, about 4 minutes. Add 1/4 cup water and simmer until most of liquid is evaporated, about 4 minutes. Stir in chives. Keep warm.

Place remaining figs in small glass baking dish. Drizzle honey over figs. Bake until figs are tender and honey is slightly caramelized, about 12 minutes.

Meanwhile, sprinkle duck breasts with salt and pepper. Melt 1 tablespoon butter with olive oil in  heavy large skillet over medium heat. Add duck breasts, skin side down, and cook 5 minutes. Turn breasts over and continue cooking to desired doneness, about 3 minutes for medium-rare.

Spoon mushrooms into center of each plate, dividing equally. Slice duck breasts and arrange atop mushrooms. Rewarm sauce and spoon over duck. Place 4 caramelized figs on each plate. 

1 comment:

  1. I can not wait to try this. My son absolutely loves Duck and his anniversary is coming up. I am cooking them dinner so I think they will love this. Thank you. Sylvia Mashaw