Fresh Market has fresh duck breast available year round. This is a wonderful salute to autumn dish that easily work with capon or even venison. Two duck breasts- boneless, scored (this helps the fat release and brown the skin)
Ingredients
Chinese five spice
1 wedge Gorgonzola- crumbled
1 package fresh mission figs, sliced in half
8 shitake mushrooms- stems removed and sliced
1 large portabella mushroom sliced
1 TBSP. butter
1 shallot, minced
3 TBSP> 15-20 year old balsamic
Directions
- Heat pan to medium high. Score duck breasts and season both sides with Chinese five Spice Powder. Let rest 5 minutes.
- Sear duck breasts starting skin side down approximately 4 minutes per side. Let rest 5 minutes before slicing- duck breast should be served medium rare.
- In a separate bowl- toss figs with gorgonzola and 1 TBSP. aged balsamic and sprinkle with 5 spice powder. Saute mushroom in melted butter until tender.
- Place mushroom on the base of the plate- fan the sliced dick breast and top with fresh figs with gorgonzola or bleu cheese and drizzle with remaining balsamic.
