DUCK WITH MUSCAT AND ALMONDS
Added by cengland | Mon 25 Oct 2010 @ 00:36
I made this for my birthday. I really wanted to use a recipe kindly shared by Sergio (Sergio1972) in the forums, for Rabbit with Moscatel and Almonds. But I couldn\'t get rabbit, so played with the recipe.
I served it with mashed pumpkin and wilted spinach.
4-6 x 200g duck breasts
salt and pepper
350g chicken livers, trimmed
1 large onion, peeled, halved and sliced
6 cl garlic, roughly chopped
50g slivered almonds
½ tsp dried rosemary
3 whole cloves
2/3 c liqueur muscat
2/3 c chicken stock
If liked, gently beat and flatten the duck breasts a bit with a meat mallet.
Rub the skin of the duck breasts with salt and pepper.
In a frypan, heat some olive oil over high heat, then brown the breasts, skin side down. Remove to a plate.
Brown the chicken livers quickly in the oil, and remove them to the plate also.
Put the onion, garlic, almonds, rosemary, cloves, muscat and stock in a Dutch oven or roasting tin, and mix. (You could probably mix in about a tablespoon of flour as well, if you wanted the gravy thickened a bit. I didn\'t do this.)
Dice the chicken livers into roughly even-sized pieces, and gently add into the mixture in the Dutch oven.
Put the duck breasts in, and nestle them down so that the meaty part is sitting in the liquid.
Bake at 160 C for up to about an hour, depending on how well you like duck meat done, but not too long or the meat will toughen.