DUCK WITH MUSCAT AND ALMONDS

DUCK WITH MUSCAT AND ALMONDS
 
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This recipe was uploaded
by cengland

 
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Ingredients

Ingredients
Method
 
  • 4-6 x 200g duck breasts
  • salt and pepper
  • olive oil
  • 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.

DUCK WITH MUSCAT AND ALMONDS

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This recipe was uploaded by cengland

 
 
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.

Serves 4-6

Method


• 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.
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