Orange-Marinated Duck and Fig-Ginger Compote with Quinoa and Vegetables by Ana María Brannan and Rachel Kirkpatrick


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Orange-Marinated Duck and Fig-Ginger Compote with Quinoa and Vegetables

Quinoa and Vegetables
• 1 tablespoon of olive oil
• 4 dried figs diced
• 1 14 oz. can crushed tomatoes
• 1 14 oz. can vegetable broth
• 2 cups baby spinach
• 1 handful of fresh basil, plus sprig for garnish
• 1 large celery stalk
• 1 small fennel bulb diced
• 2 cloves minced garlic
• 1 finely chopped leek
• 1 cup diced onions
• 1 cup white quinoa
• 1-2 teaspoons cayenne (or to taste)
• Salt and pepper to taste
• .5 to 1 cup of grated parmesan

Heat olive oil over medium heat in a large sauce pan. Add celery, fennel, garlic, leek, and onions and sauté until onions begin to become translucent. Add quinoa and stir until quinoa is coated in oil. Add tomatoes and cayenne, and bring to a boil. Allow to simmer for 10 minutes. Add vegetable broth and figs, and simmer until quinoa is cooked, about 15-20 minutes. Taste and add salt and pepper, as appropriate. Stir in spinach and basil and cook until spinach wilts. Stir in parmesan cheese until melted. Serve warm.

Orange-marinated Duck with Fig Compote
• 8-10 ounce duck breast with skin
• ½ cup fresh-squeezed orange juice
• ¼ honey
• ¼ teaspoon salt

Mix honey, orange juice, and salt in a medium bowl. Marinade duck in honey and orange juice for at least 6 hours. When compote is ready, grill duck over a medium-low grill, skin-side down for 10-15 minutes. When skin is dark and crusty (a good bit of fat should have rendered), raise temperature to med-high. Turn duck and grill, meat side down, until interior is cooked to medium (internal temperature of 140 degrees F), about 5 minutes. Allow to rest for 5 minutes. Slice against the grain into medallions.

Fig compote
• 8 ounces of dried figs diced finely
• ¼ cup sugar
• ¼ cup honey
• ¼ cup balsamic vinegar
• ¼ cup fresh-squeezed lemon juice
• ½ cup water
• 1-2 teaspoons cayenne (or to taste)
• 2 tablespoon fresh-grated ginger
• 1 Gin-Gin candy chopped
• 1 stick cinnamon
• 1/8 cup pomegranate-infused red wine vinegar
• ½ teaspoon salt

Combine all ingredients except pomegranate-infused red wine vinegar and salt in a heavy saucepan. Cook over medium heat until sugar is melted. Lower heat to medium low and continue cooking until figs are very soft and flavors meld, about 15 minutes. Reduce heat to low. Add pomegranate-infused red wine vinegar and salt. Cook for another 5 minutes.

Place 2 tablespoons of fig compote in cheesecloth and squeeze liquid/glaze into a ramekin. Drizzle glaze onto plated duck medallions. Mix compote in cheesecloth back into compote sauce pan. Dollop a spoonful of compote onto plate next to duck.

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