Honey-Glazed Duck With Fig And Pistachio Red Quinoa
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tsps
Extra-Virgin Olive Oil1 cup
Quinoa (red, rinsed)2 cups
Chicken Stock2 tbsps
Honey1 tsp
Hot Sauce1 tbsp
Thyme Leaves (fresh)Directions:
1
In a small saucepan, bring the port to a simmer over medium-high heat
2
Add the figs to the pan, remove from the heat, and let the figs rehydrate while you prepare the rest of the dish
3
In a medium saucepan, heat the olive oil over medium heat
4
Add the shallots and sauté until softened, about 5 minutes
5
Add the quinoa, pistachios, and chicken stock or broth
6
Strain the figs from the port, reserving the port
7
Add the figs to the quinoa mixture and bring to a simmer over medium heat
8
Reduce the heat to low and simmer, covered, until the liquid has been absorbed and the quinoa is tender, 18 to 20 minutes
9
Turn off the heat and let the quinoa sit for 5 minutes
10
Fluff with a fork, cover, and leave on the burner to keep warm
11
Preheat the oven to 350°F
12
With a sharp knife, score the fat on the duck breasts in a crisscross pattern, making cuts about 1 inch apart
13
Place the honey in a small bowl and stir in the hot sauce, if using, and 1 teaspoon of the reserved port
14
Season both sides of the duck with salt and pepper
15
Heat a large ovenproof skillet over medium-high heat
16
Add the duck breasts skin-side down and cook undisturbed until the fat is mostly rendered, leaving a crispy crust, about 7 minutes
17
Use a spoon or a baster to remove all but 1 to 2 tablespoons of the duck fat
18
With a spatula or a pair of tongs, turn the breasts over and brush the skin side with the honey mixture
19
Transfer the pan to the oven and cook 5 to 7 minutes, or to desired level of doneness
20
For safety, the meat should have an internal temperature of 165°F when checked with a meat thermometer
21
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
22
To serve, stir the thyme into the quinoa mixture
23
Divide the quinoa among four plates and fan the slices of duck breast over it
24
Drizzle with the remaining port-honey sauce if desired
25
Serve immediately
26
In a small saucepan, bring the port to a simmer over medium-high heat
27
Add the figs to the pan, remove from the heat, and let the figs rehydrate while you prepare the rest of the dish
28
In a medium saucepan, heat the olive oil over medium heat
29
Add the shallots and sauté until softened, about 5 minutes
30
Add the quinoa, pistachios, and chicken stock or broth
31
Strain the figs from the port, reserving the port
32
Add the figs to the quinoa mixture and bring to a simmer over medium heat
33
Reduce the heat to low and simmer, covered, until the liquid has been absorbed and the quinoa is tender, 18 to 20 minutes
34
Turn off the heat and let the quinoa sit for 5 minutes
35
Fluff with a fork, cover, and leave on the burner to keep warm
36
Preheat the oven to 350°F
37
With a sharp knife, score the fat on the duck breasts in a crisscross pattern, making cuts about 1 inch apart
38
Place the honey in a small bowl and stir in the hot sauce, if using, and 1 teaspoon of the reserved port
39
Season both sides of the duck with salt and pepper
40
Heat a large ovenproof skillet over medium-high heat
41
Add the duck breasts skin-side down and cook undisturbed until the fat is mostly rendered, leaving a crispy crust, about 7 minutes
42
Use a spoon or a baster to remove all but 1 to 2 tablespoons of the duck fat
43
With a spatula or a pair of tongs, turn the breasts over and brush the skin side with the honey mixture
44
Transfer the pan to the oven and cook 5 to 7 minutes, or to desired level of doneness
45
For safety, the meat should have an internal temperature of 165°F when checked with a meat thermometer
46
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
47
To serve, stir the thyme into the quinoa mixture
48
Divide the quinoa among four plates and fan the slices of duck breast over it
49
Drizzle with the remaining port-honey sauce if desired
50
Serve immediately