Duck Breast with Pickled Quince And Duck Glaze, Fig And Almo
| Yield: | 4 servings |
| Categories: |
| 4 | lg | Duck breasts |
| 2 | Pears; (use quinces, when | |
| ; in season) | ||
| 300 | ml | Duck stock made from duck or chicken; (or chicken stock) |
| ; bones | ||
| FOR SUGAR SYRUP | ||
| 500 | ml | Water; (to cover pears) |
| 250 | g | Sugar |
| 1 | pn | Nutmeg |
| 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 |
Advertisement