1 teaspoon grape seed oil
1 teaspoons sesame oil
1 pint peeled shallots
4 nickel size slices of fresh ginger
1/2 cup mirin, rice wine
1 pint chicken stock
1 pint fresh figs quartered
1 teaspoon lemon
salt and ground white pepper
2 Sonoma “Liberty” duck breast, 4 pieces*
2 teaspoons chinese five spice
teaspoon each coarse salt and ground white pepper
1 tablespoon grape seed oil
1 table spoon olive oil
1 tablespoon minced garlic
2 teaspoons chili peppers
1 bunch of trimmed and blanched broccoli rabe
In a medium size sauce pan over medium heat add the grape seed oil and sesame oil. Add the shallots until they start to brown and then add the ginger. Remove the pan from the heat, deglaze with the mirin and return the pan to the heat. Cook until the mirin reduces by half and add the chicken stock. Simmer for 20 minutes uncovered. When the shallots are soft add the figs. Cook for 10 more minutes and season to taste with lemon juice, salt and pepper. Set aside covered until ready to serve.
Trim and excess fat off the duck breast. Score the fat with a knife, making slices through the fat not the meat. Season the duck on both sides with chinese five spice, salt and white pepper. In a large saute pan over low heat add the grape seed oil. Place the duck breast in fat side first. Cook over the low heat for 10 minutes, slowly rendering off the duck fat. When the skin is crispy, flip the breast and cook for approximately three more minutes. The duck should be cooked to medium rare to medium. Remove the duck from the pan to a plate lined with a paper towel to rest.
In a saute pan over high heat add the olive oil. Add the garlic and chili flakes being careful not to burn, after 10 seconds add the broccoli rabe and saute. Reduce the heat. Saute until vibrant green and al dente. Season with salt.
To serve, slice the duck breast and lay in the middle of the plate. Place a healthy spoonful of the shallots and figs over the duck and garnish the plate with the broccoli rabe.
Sonoma Liberty Duck Breast are a natural product you can find out more about at visit www.sonomalibertyduck.com. Feel free to substitute with duck breast your butcher carries.