HONEY-GLAZED DUCK WITH FIG AND PISTACHIO RED QUINOA
Provided by Jessica Harlan
Categories Duck Fruit Nut Poultry Sauté Dinner Condiment Dried Fruit Fig Pistachio Quinoa Fall Honey Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- 1. In a small saucepan, bring the port to a simmer over medium-high heat. Add the figs to the pan, remove from the heat, and let the figs rehydrate while you prepare the rest of the dish.
- 2. In a medium saucepan, heat the olive oil over medium heat. Add the shallots and sauté until softened, about 5 minutes. Add the quinoa, pistachios, and chicken stock or broth. Strain the figs from the port, reserving the port. Add the figs to the quinoa mixture and bring to a simmer over medium heat. Reduce the heat to low and simmer, covered, until the liquid has been absorbed and the quinoa is tender, 18 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork, cover, and leave on the burner to keep warm.
- 3. Preheat the oven to 350°F. With a sharp knife, score the fat on the duck breasts in a crisscross pattern, making cuts about 1 inch apart. Place the honey in a small bowl and stir in the hot sauce, if using, and 1 teaspoon of the reserved port. Season both sides of the duck with salt and pepper.
- 4. Heat a large ovenproof skillet over medium-high heat. Add the duck breasts skin-side down and cook undisturbed until the fat is mostly rendered, leaving a crispy crust, about 7 minutes. Use a spoon or a baster to remove all but 1 to 2 tablespoons of the duck fat. With a spatula or a pair of tongs, turn the breasts over and brush the skin side with the honey mixture.
- 5. Transfer the pan to the oven and cook 5 to 7 minutes, or to desired level of doneness. For safety, the meat should have an internal temperature of 165°F when checked with a meat thermometer. Let the duck rest for 5 minutes to allow the juices to redistribute, then transfer to a cutting board and thinly slice each breast on the diagonal.
- 6. To serve, stir the thyme into the quinoa mixture. Divide the quinoa among four plates and fan the slices of duck breast over it. Drizzle with the remaining port-honey sauce if desired. Serve immediately.
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A Knox
[email protected]This was a bit too challenging for me, but I'm glad I tried it. The duck was cooked perfectly and the glaze was delicious. The quinoa was also very good and the figs and pistachios added a nice touch of sophistication.
Precious Iheanacho
[email protected]This was a great recipe. The duck was cooked perfectly and the glaze was very flavorful. The quinoa was also very good and the figs and pistachios added a nice touch of elegance.
Samuel Oyetunde
[email protected]This recipe was a bit too challenging for me, but I'm glad I tried it. The duck was cooked perfectly and the glaze was delicious. The quinoa was also very good and the figs and pistachios added a nice touch of sophistication.
Saad Mmmm
[email protected]This was a great recipe for a special occasion. The duck was cooked perfectly and the glaze was delicious. The quinoa was also very good and the figs and pistachios added a nice touch of elegance.
Fatime Bekiri
[email protected]This recipe was a bit too challenging for me, but the results were worth it. The duck was cooked perfectly and the glaze was delicious. The quinoa was also very good and the figs and pistachios added a nice touch of sophistication.
Savannah Hutchinson
[email protected]I would definitely make this recipe again. The duck was cooked perfectly and the glaze was delicious. The quinoa was also very good and the figs and pistachios added a nice touch of sophistication.
Md Riad Hossain
[email protected]This was a great recipe. The duck was cooked perfectly and the glaze was very flavorful. The quinoa was also very good and the figs and pistachios added a nice touch of elegance.
kennedy ibuchi
[email protected]This recipe was a bit challenging, but it was worth it. The duck was cooked perfectly and the glaze was delicious. The quinoa was also very good and the figs and pistachios added a nice touch of sophistication.
Njabulo Ngobese
[email protected]I would definitely recommend this recipe. The duck was cooked perfectly and the glaze was very flavorful. The quinoa was also very good and the figs and pistachios added a nice touch of elegance.
Mostofa Kamal The Boss
[email protected]This was an excellent recipe. The duck was cooked perfectly and the glaze was delicious. The quinoa was also very good and the figs and pistachios added a nice touch of flavor.
Munsifali ali
[email protected]This recipe is a keeper! The duck was so moist and flavorful, and the glaze was the perfect combination of sweet and savory. The quinoa was also very good and the figs and pistachios added a nice touch of elegance.
Golu Yt
[email protected]I made this dish for a special occasion and it was a huge success. The duck was cooked to perfection and the glaze was absolutely divine. The quinoa was also very good and the figs and pistachios added a nice touch of sophistication.
Hamisu Nuhu Hassan
[email protected]This was my first time cooking duck and I was pleasantly surprised at how easy it was. The recipe was very clear and easy to follow, and the dish turned out beautifully. The duck was perfectly cooked and the glaze was delicious.
Jayden Moody
[email protected]I followed the recipe exactly and the dish turned out great. The duck was moist and flavorful, and the glaze was perfectly balanced between sweet and savory. The quinoa was also cooked perfectly and the figs and pistachios added a nice touch of elega
Flavour's Vibes
[email protected]This honey-glazed duck with fig and pistachio red quinoa was a hit at my dinner party! The duck was cooked to perfection and the glaze was wonderfully sweet and savory. The quinoa was also delicious and the figs and pistachios added a nice touch of t