Duck With Dried Figs
|Port||1⁄3 Cup (5.33 tbs)|
|Dried figs||9 Ounce|
|Duck breasts||2 , skin and fat removed|
|Coarse ground black pepper||1 Teaspoon|
|Sour cream||3 Tablespoon (creme fraiche)|
|Mild mustard||2 Tablespoon|
Wash the orange thoroughly under plenty of cold running water.
Pat dry on kitchen paper.
Remove the zest (peel) with a sharp knife or vegetable peeler, taking care not to bring away any of the bitter white flesh.
Cut the zest (peel) into julienne (matchstick) strips.
Cut the orange in half and squeeze to obtain about 1/3 cup (41/2 tablespoons) of juice.
Pour the juice into a bowl and add the zest (peel), port and figs.
Cover and microwave on HIGH for 7 minutes