6 oz Unsulphured Molasses
12 oz Lavender Honey
3Â Â Â Cinnamon Sticks
6Â Â Â Whole Cloves
1 tÂ Black Peppercorns, Cracked
3 ea MLF Boneless, Skinless Duck Breast
6 oz Dried Sour Cherries
1 1/2 cÂ Zinfandel Wine
6Â Â Â Juice Of Pomegranates
3 cÂ Balsamic Vinegar
1 1/2 cÂ Clover Honey
6 cÂ Zinfandel Wine
1 cÂ Sugar
6Â Â Â Seckel Pears, Peeled, Cored Figs
6Â Â Â Fresh Figs, Halved
Extra Virgin Olive Oil
Black Peppercorns, Cracked
6 oz Assorted Baby Greens
Combine marinade ingredients; add duck.Â Marinate, covered, in
refrigerator 12 hours.Â At service, remove duck from marinade.Â Sear
skin side down 5 minutes.Â Turn and finish cooking until desired
doneness has been reached; thinly slice.Â Serve hot.
Combine cherries, wine and juice; soak 1 hour.Â Add vinegar and honey. Over low heat, reduce by half.Â Keep warm.
Combine ingredients. Over medium heat, poach pears 20 minutes or until tender.Â At service, remove pears from liquid.
Coat figs with oil and peppercorns.Â Grill, cut side down, 2 minutes or until soft.
Arrange greens, pear, figs and sliced duck on plate.Â Drizzle duck with balsamic glaze.
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