Fig Stuffed Duck Breast with Mushroom Ragout and Thyme Oil

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


Serving Size {6 Servings}


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


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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.

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Really good