Fig Stuffed Duck Breast with Mushroom Ragout and Thyme Oil

Winner, 2001 Duck Recipe Contest, Chef Matthew O'Connor

Ratings

Serving Size {6 Servings}

Ingredients


Fig Stuffing:


2 Tablespoon Butter


1/2 Cup Each Carrots, Shallots, finely chopped


1/4 Cup Celery, finely chopped


10 Figs, sliced in strips


1/4 Cup Honey


2 Tablespoon Red Wine Vinegar


As Needed Salt, Black Pepper


1 Maple Leaf Farms Whole Duck


Mushroom Ragout:


2 Tablespoon Canola Oil


1/2 Cup Each Carrots, Shallots, Onions, finely chopped


1 Lb Button Mushrooms, quartered


1 Bay Leaf


2 Teaspoon Curry Powder


1 Thyme Sprig


1 1/2 Quart Cold Water


1 Lb Shiitake Mushrooms, thinly sliced


1 Lb Portobello Mushrooms, diced


As Needed Salt and Black Pepper


Thyme Oil:


1 Quart Water


3 Cups Parsley, slightly chopped


1/4 Cup Thyme


3/4 Cup Canola Oil

Directions

Share this recipe

Fig Stuffing: 1. Saute shallots, carrots and celery in butter for 1 to 2 minutes. Add figs; saute for 3 to 4 minutes. Add honey and vinegar; stir well. Season with salt and pepper. Simmer until dry, about 4 minutes. Cool.


Duck: 2. Remove breasts; set aside. Remove wings and legs; reserve for other applications. Reserve bones. Remove skin from breasts; reserve. Cover breasts with plastic wrap; pound to 1-inch thickness.


3. Place duck breasts smooth side down; spread with stuffing. Fold breasts tightly so stuffing is enclosed. Wrap breasts with reserved duck skin; tie securely with twine.


4. At service, place breasts on a roasting rack in pan. Roast in 400°F oven for 15 to 20 minutes or until an internal temperature reaches 152- 155°F Resting should bring internal temperature to an ideal 160°F. Remove twine and slice each breast into thirds.


Mushroom Ragout: 5. Brown duck bones in oil. Add carrots, shallots, onions, button mushrooms, bay leaf, curry powder and thyme. Saute for 3 minutes. Add water; simmer 45 minutes to 1 hour. Strain stock through a fine strainer; add mushrooms. Reduce until there are about 2 cups of liquid remaining. Season with salt and pepper. Keep warm.


Thyme Oil: 6. Bring water to a rolling boil; add parsley and thyme. Blanch for 30 seconds. Immediately place parsley and thyme in ice water bath. When cool, dry parsley and thyme; place in blender. Add half of the canola oil, blend for 30 seconds. Slowly drizzle remaining oil into the mixture. Place cheese cloth over bowl; tightly fasten with rubber band. Pour contents of blender over cheese cloth to separate oil from herbs; reserve.


To Serve: Place mushroom ragout on bottom of plate; top with duck slice. Drizzle oil around duck and ragout.


Reviews  { write a review }

Anonymous

great!

Anonymous

Really good