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Duck with Figs at Rose Mediterranean

Melody Kettle visits Rose Mediterranean in Caldwell, NJ where Chef Joe Albergo creates Pato con Higos (duck with figs).
Ingredients
  Duck breast 9 Ounce
  Crimini mushroom 2 Ounce
  Oyster mushroom 2 Ounce
  Shallot 1 Tablespoon, slice
  Dried figs 5 Ounce (Re-constituted dried figs in Sherry)
  Duck confit 5 Ounce
Directions

GETTING READY
1. Preheat oven to 400 degrees Fahrenheit.

MAKING
2. In a pan, sear the duck breast for about 2 minutes on both sides.
3. Next, pop the pan into the oven for 4-5 minutes.
4. Remove from oven and drain out the duck fat from the pan. Let the duck rest for 4-5 minutes before serving.
5. For the Fig sauce: In a pan, heat the mushrooms and shallots.
6. Add the dried figs and some of the sherry it is soaked in into the pan and stir.
7. Add duck confit and bring to simmer for about 5-8 minutes.

SERVING
8. Plate the duck, top with the fig sauce and serve with a side of rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Feel: 
Meaty
Method: 
Roasted
Ingredient: 
Duck
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
2

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Average: 4.2 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 500 Calories from Fat 131

% Daily Value*

Total Fat 15 g22.4%

Saturated Fat 1.8 g9%

Trans Fat 0 g

Cholesterol 177.4 mg59.1%

Sodium 204.2 mg8.5%

Total Carbohydrates 50 g16.8%

Dietary Fiber 7.8 g31.1%

Sugars 34.8 g

Protein 46 g92.3%

Vitamin A 3.6% Vitamin C 15.6%

Calcium 12.7% Iron 43.2%

*Based on a 2000 Calorie diet

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