Pistachio Encrusted Duck Breast with Fresh Fig Salsa

Honorable Mention Entree Winner 1996 Chef Recipe Contest, Chef Cindy Race

Serving Size {6 Servings}


Fig Salsa:

1/2 Cup Spanish Onion, minced

1/2 Cup Each Yellow and Red Bell Peppers, diced

4 Tablespoons Lime Juice

1 Small Jalapeno Chili, minced

1 Tablespoon Cilantro, chopped

4 Black Figs, diced

4 White Figs, diced

As Needed Kosher Salt

6- 8 oz each Maple Leaf Farms Boneless Duck Breast Filets

As Needed Olive Oil

As Needed Salt And Black Pepper

1 1/2 Cups Pistachios, chopped

As Needed Clarified Butter


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1. Combine salsa ingredients. Let set for one hour before serving.

2. Remove skin from duck breasts. Lightly brush with olive oil. Season with salt and pepper and coat with pistachios. Over moderate heat, lightly saute duck in butter to color the crust. Finish cooking in a 400°F oven for 5 minutes or to desired doneness. Allow to set for 5 minutes. 3. Slice breasts and shingle on plates. Serve with fresh fig salsa, couscous and dressed arugula.

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