Warm Duck Salad with Autumnal Fruits and Balsamic Glaze

Marinade

6 oz Unsulphured Molasses

12 oz Lavender Honey

3    Cinnamon Sticks

6    Whole Cloves

1 t  Black Peppercorns, Cracked

3 ea MLF Boneless, Skinless Duck Breast

Balsamic Glaze

6 oz Dried Sour Cherries

1 1/2 c  Zinfandel Wine

6    Juice Of Pomegranates

3 c  Balsamic Vinegar

1 1/2 c  Clover Honey

Pears

6 c  Zinfandel Wine

1 c  Sugar

6    Seckel Pears, Peeled, Cored Figs

6    Fresh Figs, Halved

Extra Virgin Olive Oil

Black Peppercorns, Cracked

Salad Greens

6 oz Assorted Baby Greens

Marinade:

Combine marinade ingredients; add duck.  Marinate, covered, in

refrigerator 12 hours.  At service, remove duck from marinade.  Sear

skin side down 5 minutes.  Turn and finish cooking until desired

doneness has been reached; thinly slice.  Serve hot.

Balsamic Glaze:

Combine cherries, wine and juice; soak 1 hour.  Add vinegar and honey. Over low heat, reduce by half.  Keep warm.

Pears:

Combine ingredients. Over medium heat, poach pears 20 minutes or until tender.  At service, remove pears from liquid.

Figs:

Coat figs with oil and peppercorns.  Grill, cut side down, 2 minutes or until soft.

To Serve:

Arrange greens, pear, figs and sliced duck on plate.  Drizzle duck with balsamic glaze.

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