Colleen’s Kitchen

Ingredients:

6 Muscovy duck breasts

6 tablespoons olive oil

5 tablespoons red wine vinegar

2 tablespoons Tupelo honey

1 green onion, minced

1 teaspoon oregano, chopped

1 teaspoon sage, chopped

3 garlic cloves, minced

2 teaspoons thyme, chopped

1 teaspoon salt

½ teaspoon ground pepper

¼ teaspoon ground allspice

1 cup Goosecross Aeros Meritage

1 cup low-sodium chicken broth

2 tablespoons shallots, minced

4 teaspoons sugar

One 2-inch piece of lemon rind

14 black Mission figs, quartered

Directions:

For the marinade:

In a bowl, whisk the following: 2 tablespoons olive oil, 2 tablespoons vinegar, honey, green onion, oregano, sage, 2 minced garlic cloves, & 1 teaspoon thyme, salt, pepper, and allspice. Place duck breasts in glass (pyrex) pan and pour marinade over the duck and turn to coat. Refrigerate for 4 hours, turning after 2 hours. Let stand at room temperature for 30 minutes before cooking.

For the sauce:

In a medium saucepan, combine the wine, broth, shallot, remaining garlic, sugar, lemon rind, ½ teaspoon thyme, and a pinch of allspice. Bring to a boil, add figs. Reduce heat to medium-low, cover and simmer until figs are just soft, about 20 minutes. Discard the lemon rind. Puree half the mixture in a food processor, then return to the saucepan. Stir in remaining ½ teaspoon thyme and 3 tablespoons vinegar, and season with salt to taste. Keep warm.

For the duck:

Remove the duck breast from marinade. Season lightly with salt. In a large skillet (or two skillets), heat the remaining olive oil over medium-high heat. Add the duck skin side down and sauté until golden brown, 12-15 minutes. Turn duck, reduce heat to medium, and sauté 10 more minutes. Transfer to a cutting board and let stand 5 minutes. Thinly slice duck on the diagonal and serve with the fig sauce.

Serves 6