Breast of Muscovy Duck with Orange and Figs

Name: Breast of Muscovy Duck with Orange and Figs
Yield: Serves 8
Cuisine: Australia
Ingredients: 4 muscovy duck breasts; salt and freshly ground black pepper; salt and freshly ground black pepper; 3 tablespoons clarified butter; 1 teaspoon chopped fresh thyme leaves; ½ teaspoon grated orange rind; juice of 1 orange; 2 tablespoons sherry vinegar; 2 tablespoons honey; 2 tablespoons Cassis; ¾ cup (185 mL/6 fl oz) duck stock; 6 black figs, quartered; 1 tablespoon butter; 2 oranges, peeled and segmented

Preparation info

Serves
8

Difficulty
Medium

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

4 muscovy duck breasts
salt and freshly ground black pepper
1 teaspoon chopped fresh thyme leaves

Oceania
Australian
Australia
Main course
Gluten-free

Method

To make the glaze

Boil the ingredients together in a small saucepan until the quantity is reduced by one-half.

To cook the duck

Season the duck breasts with salt, pepper and thyme. Melt the clarified butter in a heavy frying pan or skillet over a medium heat. Place the duck breasts flesh side down in the