Honey Glazed Duck With Fig And Pistachio Red Quinoa Food

HONEY GLAZED GRILLED FIG SALAD WITH FETA, PISTACHIO AND MIZUNA

Steps:

• Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside.
• Heat a charcoal or gas grill to high for direct grilling. Brush the figs with some olive oil, season with salt and pepper and grill, cut-side down, just until slightly charred. Remove to a plate.
• Toss the mizuna with some of the vinaigrette. Transfer the mizuna to a platter and arrange the figs over top. Sprinkle with the feta and pistachios and drizzle some of the remaining dressing over top. Serve at room temperature.

HONEY-GLAZED DUCK WITH FIG AND PISTACHIO RED QUINOA

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.

QUINOA, FRESH FIG AND HONEY-BALSAMIC PARFAIT

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., Meanwhile, place vinegar in a small saucepan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half., In a small bowl, mix cooked quinoa, vanilla, cinnamon and salt. Layer half of quinoa mixture, half of honey, balsamic vinegar, half of figs and half of yogurt into 4 parfait glasses. Top with remaining quinoa mixture, honey, yogurt and figs.

HONEY-MUSTARD GLAZED DUCK

Steps:

• About an hour before cooking, take the duck out of the fridge to come to room temperature. Heat oven to 140C/ 120C fan/gas 1. Pull out and discard any large lumps of fat from inside the duck, then rub it all over with some salt, the oil and five-spice powder. Sit the duck in a roasting tin, then roast for 2 hrs.
• For the glaze, mix the honey, soy, Sherry and mustard in a bowl. When the duck has had its time, remove it from the oven, pour off any fat from the tin and baste generously with the glaze. Turn the oven up to 190C/170C fan/gas 5 and roast the duck for a further 20 mins until sticky and bronzed. Remove the duck to a clean dish to catch any juices and allow it to rest for at least 20 mins before serving.
• To make a simple gravy, pour the juices from the roasting tin into a jug or bowl and leave to settle. Use a ladle to remove the fat from the juices, then tip the juices back into the saucepan and reheat to serve.

DUCK GLAZED WITH HONEY AND LAVENDER (OR HERBES DE PROVENCE)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Using a mortar and pestle or spice grinder, finely grind half of the lavender (or herbes de provence), thyme, sea salt, and peppercorns.
• Set aside the ground herb rub mix.
• Remove excess fat and skin from duck neck and inside cavity.
• Remove giblets (reserve liver only).
• Thoroughly rinse duck and pat dry with paper towels.
• With very sharp paring knife, carefully score duck breast in criss-cross pattern, making sure to cut through skin and fat only (do not cut into the flesh or"meat" of the duck).
• Rub herb mix into both inside the cavity and the outside of the duck.
• Place liver back into the prepared duck cavity.
• Put duck onto rack inside a roasting pan, breast side up and roast for 2 hours (do not baste during initial roasting).
• Remove duck from oven and increase the oven temperature to 375 degrees Fahrenheit.
• Put the duck on a platter and carefully pour pan juices into large glass measuring cup.
• Spoon off all but about 1 tablespoon of the clear duck fat into a glass dish and refrigerate to use in other dishes as a sauté medium, for example.
• Pour pan juices and the 1 tablespoon of the duck fat back to the roasting pan and add the chicken broth and wine.
• Put duck back on the rack in the roasting pan and brush with about half of the honey.
• Roast the duck for about 20 minutes, basting at least once with the pan juice/broth/wine mixture.
• Remove the duck from the oven and brush with the rest of the honey, then sprinkle the duck about 1 teaspoon of the lavender or herbes de provence and return to the oven to roast about 5 minutes more.
• Depending on the size of the duck, it may take a bit longer; it is ready to remove from the oven when a meat thermometer inserted into the innermost duck thigh registers 180 degrees Fahrenheit.
• When duck is done, remove from the oven and put it on a platter to rest.
• Remove the liver from the duck cavity and mash finely in a small bowl to be used on crackers or small toasted baguette slices.
• Pour pan juices from the roaster into a saucepan, making sure to scrape up browned bits.
• Add the remaining lavender or herbes de provence to the saucepan, along with salt and pepper to taste and place over medium heat.
• Bring the juices to a boil, whisking often, and cook until the sauce is thickened and coats the back of a spoon.
• Taste and add more salt and pepper if needed.
• Transfer the sauce to a bowl and serve with sliced duck at the table.

BALSAMIC, ORANGE, HONEY, MAPLE SYRUP GLAZED DUCK

Steps:

• Preheat oven to 190c.
• Mix all the ingredients (except the duck!) together in a small saucepan and simmer for 5 minutes.
• Reserve 1/4 of the glaze.
• Sit the duck on a rack over a baking dish, baste and place in oven.
• Baste the duck every 10 minutes throughout the cooking process with remaining 3/4 of glaze.
• A 2kg duck should take about 1 hour 15 minutes to cook, but give one of his legs a pull, and if it moves freely and any juices run clear, your duck will be cooked.
• Place on a serving platter brush with reserved glaze and serve.
• Pass any remaining reserved glaze to be spooned over carved duck.