Pistachio Encrusted Duck Breast with Fresh Fig Salsa

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

Serving Size {6 Servings}

Ingredients


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

Directions

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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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