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Muscovy Duck Breast in "Hog Heaven"
Fig Truffle Risotto, Wilted Greens, Port Wine Reduction
serves six

Fig Truffle Risotto
4 Tbsp. unsalted butter
1/2 cup minced shallots
3/4 cup arborio rice
2 1/4 cups chicken stock, hot
1/4 cup dried figs, quartered
2 Tbsp. truffle oil
1/3 cup chopped hazelnuts
1/4 cup fresh grated parmesan cheese
to taste sea salt and freshly ground black pepper
Melt 3 Tbsp. butter in saucepan at medium heat. Add shallots. Cook 2 minutes. Add rice. Stir 1 minute. Add 1/2 cup hot chicken stock. Bring to boil. Reduce to simmer. Stir occasionally until liquid is absorbed. Repeat process three times with remaining chicken broth a third at a time. Do not overcook. Rice should be firm, al dente. Fold in remaining ingredients. Season to taste with sea salt and freshly ground black pepper.
Wilted Greens
2 Tbsp. extra virgin olive oil
1 tsp. chopped shallots
2 cups packed spoon spinach
2 cups packed arugula
3 large red chard leaves, stems removed, chopped
1/4 cup chopped basil
to taste sea salt and freshly ground black pepper
Heat olive oil in large skillet. Add shallots. Cook without browning. Add arugula, spinach, chard and basil. Season to taste with sea salt and freshly ground black pepper. Cook 2 minutes until wilted. Transfer to colander.
Muscovy Duck Breast
2 large boneless Muscovy duck breast
1 Tbsp. "Hog Heaven"
1 Tbsp. olive oil
to taste sea salt and freshly ground black pepper
Preheat oven to 375°. Trim excess fat and score duck breast. Rub duck with "Hog Heaven" and olive oil. Heat cast iron skillet. Sear duck, fat side up, approximately 2 minutes. Turn over. Cook 1 minute. Roast in oven 5 minutes for medium rare. Remove from skillet. Set aside.
Port Wine Reduction
1 Tbsp. chopped shallots
1/2 cup port wine
1 Tbsp. old sherry vinegar
1/2 cup chicken stock
1/2 tsp. cornstarch, diluted in 1 Tbsp. water
1 tsp. butter
1 tsp. chopped lemon thyme
Add shallots to degreased duck skillet. Cook without browning. Add port and sherry vinegar. Reduce by 2/3. Add chicken stock. Reduce by half. Whisk in enough cornstarch to thicken lightly. Incorporate butter. Season to taste with sea salt and freshly ground black pepper. Add lemon thyme.
Presentation
2 Tbsp. chopped toasted hazelnuts
6 sprigs lemon thyme
Cut each duck breast into 15-20 thin slices. Place a mound of truffle risotto in center of hot plate in four inch round. Top with wilted greens. Arrange duck slices around center in volcano shape. Spoon port wine reduction around duck. Garnish with hazelnuts and lemon thyme.