FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Chicken, Turkey, Duck, etcDuck Recipes >  Duck with Figs & Grand Marnier

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

 

WHITE PEKIN DUCKLING BREAST WITH FIGS AND GRAND MARNIER

WHITE PEKIN DUCKLING BREAST WITH FIGS AND GRAND MARNIER

Ingredients

• 4 White Pekin boneless, skinless duckling breasts
• Salt to taste
• Freshly ground black pepper to taste
• 1 C Pearl onions, trimmed and peeled
• 8 Fresh figs, whole, washed
• 1 C Poultry or vegetable stock (low fat, low sodium recommended)
• 1/2 C Grand Marnier
• 1/2 C Fresh chives, snipped
• 4 C Cooked rice or grain pilaf mix
 

Directions

Preheat oven to 400°F.

1) Season duckling breasts with salt and pepper. Heat an oven-safe, non-stick skillet over high heat. Place duckling breasts smooth side down in skillet; add pearl onions. Cook duckling until browned (about 5 minutes).

2) Turn over duckling breasts and add figs. Transfer pan to the oven and cook until done, approximately 5 more minutes for medium rare.

3) Remove duckling breasts from the pan and allow to rest for 3 to 5 minutes before serving. Return skillet to the burner over high heat. Add stock and reduce until thickened to coat the back of a spoon (about 4 minutes).

4) Add Grand Marnier and reduce back to thickened (about 2 minutes). Add more salt and pepper if needed. Remove from heat and stir in chives.

5)
Cut duckling into thin slices width-wise or against the grain. Position the grain mix artistically in the center of the plate. Place figs at the top of the plate. Lay duckling across the figs and the grain mix. Spoon sauce over the duckling and figs. Serve immediately.
 

Nutrition information: servings, 4;
calories per serving, 590; calories from fat, 90; total fat, 10 g; saturated fat, 2 g; cholesterol, 175 mg; sodium, 1240 mg; total carbohydrate, 71 g; dietary fiber, 5 g; sugars, 18 g; protein, 38 g
 

Recipe & photo courtesy of The Duckling Council - www.duckling.org/
Jimmy Schmidt: The Rattlesnake Cafe, Detroit


 

RELATED RECIPES

  Duck Recipes   |   Apricot Brandied Duckling   |   Braised Duck with Ginger   |   Braised Duckling with Olives   |   Breast Agrodolce   |   Canton Duck   |   Colonial Duckling w/Fruited Rice   |   Crisp Roast Duck, Port Wine   |   Duck with Apple Walnut Stuffing   |   Duck with Anchovies & Capers   |   Duck Breast with Cherries   |   Duck Breasts with Mango   |   Duck Breasts w/Orange Cherry   |   Duck Breasts with Spring Veges   |   Duck with Cherry Rice Stuffing   |   Duck Cooked In Beer   |   Duck with Clementine Compote   |   Duck with Figs & Grand Marnier   |   Duck with Green Peppercorns   |   Duck with Sauerkraut   |   A Duck In Thyme   |   Duck Vindaloo   |   Five Spice Duck   |   Grilled Chipotle Duck Breasts   |   Grilled Duck Breast with Wild Rice   |   Grilled Lemongrass Duck   |   Honey Thyme Duck Breasts   |   Honeyed Duck Breasts   |   Honey Duck, Cherry Salsa   |   Horseradish Stuffed Duck Breast   |   Marinated Duck Breasts   |   Peking Duck, Orange & Scallion   |   Pomegranate Duck   |   Roast Duckling w/Cherry Sauce   |   Roasted Duck w/Cranberry Sauce   |   Roasted Duck with Dried Plums   |   Roast Duck w/Quince Escabeche   |   Sauteed Duck Breast   |   Thai Roast Duck   |   Whole Roast Duckling  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages