Muscovy Duck

2 large boneless Muscovy duck breast
1 Tbsp. olive oil
1 Tbsp. lemon thyme
** sea salt and freshly ground black pepper
¼ tsp. each cumin, curry, cayenne pepper
Preheat oven to 375°. Season duck breasts with olive oil, lemon thyme, cumin, curry, and cayenne. Heat cast iron skillet. Sear duck, fat side up, approx. 2 minutes. Turn over. Cook 1 minute. Roast in oven 5 minutes for medium rare. Remove from skillet. Set aside.

Sauce

1 shallot, minced
¼ cup crème de cassis liquor
2 Tbsp. blueberry puree
1/3 tsp. freshly grated ginger
1 tsp. honey
1 cup chicken stock
1 Tbsp. sweet butter

Degrease skillet. Add shallots. Cook at medium heat until translucent. Pour in cider vinegar, crème de cassis, blueberry puree, ginger and honey. Reduce to thick syrup. Add chicken stock. Reduce by half. Strain through fine sieve. Season to taste. Whisk in butter.

Risotto

2 Tbsp. sweet butter
¼ cup sweet yellow peppers
¼ cup minced leeks, white part only
1 clove garlic, minced
1 cup red rice
2 ½ cups chicken stock
½ cup heavy cream
2 Tbsp. hazelnut oil
** sea salt and freshly ground black pepper

Melt butter in medium skillet on low heat. Add sweet pepper, leeks and garlic. Cook without browning 3 minutes. Fold in rice. Add chicken stock. Bring to boil. Reduce to simmer. Cover 15 minutes. Cook until all liquid evaporates. Add cream. Season to taste with sea salt and freshly ground black pepper. Cook additional 10 minutes at low heat uncovered, until rice reaches thick consistency. Fold in sweet butter and hazelnut oil. Set aside.

Mission Fig Chutney

1/3 cup sun dried mission figs, cut into quarters
1/3 cup sun dried apricots, diced
2 Tbsp. brandy
2 Tbsp. balsamic vinegar
¼ cup apple juice
1 tsp. brown sugar
½ cup thinly sliced red onion
1 Tbsp. butter

In heavy skillet, melt butter. Cook red onion until translucent. Add figs, apricots, brandy, balsamic vinegar, apple juice, and brown sugar. Dissolve brown sugar. Do not flambé. Simmer until liquid is absorbed. Set aside.

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