Back to Double Duck Breasts with Baked Figs All Reviews for Double Duck Breasts with Baked Figs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 12 4005_091908_duckbreasts.jpg
Ingredients Ingredient Checklist 1 teaspoon peppercorns 1/2 teaspoon allspice berries 1/2 teaspoon juniper berries 2 dried bay leaves 3 tablespoons coarse salt 3 whole cloves 6 large Muscovy duck breasts, about 1 pound each, trimmed and tenderloins removed Baked Figs Aged balsamic vinegar
Gallery Read the full recipe after the video.
Recipe Summary Servings: 12 4005_091908_duckbreasts.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
4005_091908_duckbreasts.jpg
4005_091908_duckbreasts.jpg
Ingredients
Ingredients
- 1 teaspoon peppercorns 1/2 teaspoon allspice berries 1/2 teaspoon juniper berries 2 dried bay leaves 3 tablespoons coarse salt 3 whole cloves 6 large Muscovy duck breasts, about 1 pound each, trimmed and tenderloins removed Baked Figs Aged balsamic vinegar
Directions
Using a mortar and pestle or spice mill, finely grind peppercorns, allspice, juniper, cloves, and bay leaves. Transfer to a small bowl; add salt and stir to combine. Season both sides of each duck breast with spice mixture, rubbing spice into the flesh using your fingers.
Place one duck breast on top of a second duck breast, skin sides out. Using butcher’s twine, tie duck breasts together firmly; repeat process with remaining duck breasts. Wrap each with plastic wrap and refrigerate for at least 2 hours and up to overnight.
Preheat oven to 400 degrees. Place duck breasts in a shallow roasting pan and allow them to come to room temperature. Transfer roasting pan to oven and roast for 15 minutes. Carefully pour off fat and discard.
Turn duck breasts and continue roasting until browned and an instant-read thermometer inserted into the thickest part of the breast reads 125 degrees, about 15 minutes more.
Carefully pour off any fat and discard. Let duck breasts stand 10 to 15 minutes. Remove twine and slice duck breasts crosswise into 1/8-inch-thick slices. Arrange slices on a warmed platter with baked figs. Drizzle with vinegar and serve.
Reviews (5)
Add Rating & Review 12 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 2
Reviews (5)
Add Rating & Review 12 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 2
Add Rating & Review
12 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 2
12 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 2
12 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 2
5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 2
Martha Stewart Member Rating: Unrated 10/17/2012 entering this debate late but I welcomed this fresh and interesting way of presenting duck breast to my guests. Was surprised at the cloves of garlic comments. I thought everyone new that a Clove is a spice . Martha Stewart Member Rating: Unrated 06/17/2009 The "cloves" are NOT cloves of garlic, they are a spice, like cinnamon or nutmeg. Whole cloves are usually used to stud a ham before baking. You find them in the spice section of your grocery store. Martha Stewart Member Rating: Unrated 09/27/2008 I found that the duck was not crisping at 400 degrees so when i flipped them i turned it to 450. maybe start at 425 for the whole roasting time to ensure crisping. I was also confused by the cloves vs garlic - i guess rewatch the show on line. Martha Stewart Member Rating: Unrated 09/23/2008 I made this last night though I only made it for 1 person. The duck and figs were delicious even though I didn't take the time to marinate them. I was also confused about the cloves and finally decided it meant cloves of garlic. The recipe does need to be clarified since garlic is listed twice in the ingredients with no mention of what to do with all of it. Martha Stewart Member Rating: Unrated 09/22/2008 The reference to "Using a mortar and pestle or spice mill, finely grind peppercorns, allspice, juniper, cloves, and bay leaves" is hugely confusing, as no cloves are listed in the ingredients. There are a whopping NINE cloves of sliced garlic listed, though - and no reference re: what to do with them! Please advise or correct the recipe ASAP - the duck breasts and fresh figs are ingredients far, far too expensive to commit to with such vague instructions.Martha Stewart Member
Rating: Unrated 10/17/2012
entering this debate late but I welcomed this fresh and interesting way of presenting duck breast to my guests. Was surprised at the cloves of garlic comments. I thought everyone new that a Clove is a spice .
Rating: Unrated
Rating: Unrated 06/17/2009
The “cloves” are NOT cloves of garlic, they are a spice, like cinnamon or nutmeg. Whole cloves are usually used to stud a ham before baking. You find them in the spice section of your grocery store.
Rating: Unrated 09/27/2008
I found that the duck was not crisping at 400 degrees so when i flipped them i turned it to 450. maybe start at 425 for the whole roasting time to ensure crisping. I was also confused by the cloves vs garlic - i guess rewatch the show on line.
Rating: Unrated 09/23/2008
I made this last night though I only made it for 1 person. The duck and figs were delicious even though I didn’t take the time to marinate them. I was also confused about the cloves and finally decided it meant cloves of garlic. The recipe does need to be clarified since garlic is listed twice in the ingredients with no mention of what to do with all of it.
Rating: Unrated 09/22/2008
The reference to “Using a mortar and pestle or spice mill, finely grind peppercorns, allspice, juniper, cloves, and bay leaves” is hugely confusing, as no cloves are listed in the ingredients. There are a whopping NINE cloves of sliced garlic listed, though - and no reference re: what to do with them! Please advise or correct the recipe ASAP - the duck breasts and fresh figs are ingredients far, far too expensive to commit to with such vague instructions.
All Reviews for Double Duck Breasts with Baked Figs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Double Duck Breasts with Baked Figs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
