Region: Italy
Category: Fowl
Season: Fall
Difficulty: Medium Difficulty
Muscovy duck is a specialty duck that restaurant chef’s like to use because it is more richly flavored than the typical supermarket duck and it has less fat. You can find Muscovy duck at higher end supermarkets. Duck is quite nice accompanied by a simple baked kohlrabi or sautéed parsnips. Remember that carbon steel pans are reactive with acidic foods so use cast-iron if in doubt.
Yield: Makes 4 servings
Preparation Time: 20 minutes
7 teaspoons extra-virgin olive oil
2 boneless Muscovy duck breast halves (1 3/4 pounds), cut in half widthwise
1 small onion, very finely chopped
12 green figs, cut in half
1/4 cup dry Marsala wine
Salt and freshly ground black pepper to taste
1. In a cast-iron skillet or a blue steel (carbon steel) pan, heat 1 teaspoon olive oil over very high heat. Lay the duck breast skin side down and cook until golden and crispy, 2 to 3 minutes. Turn, reduce the heat to medium and cook until firm, about 7 minutes.
2. In a skillet, heat the remaining 6 teaspoons (2 tablespoons) olive oil over medium-high heat, then cook the onion until soft, stirring, about 3 minutes. Add the figs and cook until slightly brown, stirring frequently, about 5 minutes. Pour in the Marsala and let it evaporate, 1 to 2 minutes. Season with salt and pepper and serve, slicing the breast if you like first and placing the figs and sauce on top.
Posted: 12/14/2006
