Pan Seared Muscovy Duck Breast Recipe

Pan Seared Muscovy Duck Breast
Featuring a Gianduja Chocolate Espresso Glaze and served on top of Sautéed Anjou Pears, Olives and Tomatoes this delicious duck recipe serves 4, and is from Five-Star Chef Ivan Flowers, who prepares delicious
Mediterranean-Italian cuisine in an intimate setting
as his at Fournos Restaurant in Sedona, AZ.

4 Muscovy Duck Breast (8 ounces)
1 teaspoon ground coriander
¼ cup melted Gianduja chocolate
1 tablespoon balsamic vinegar
1 teaspoon ground espresso
2 Anjou pears cut into quarters
½ cup sun dried tomatoes
¼ cup Provencal olives
1 tablespoon garlic puree
4 tablespoons olive oil
Juice of 1 lemon
¼ cup white wine

Place 2 tablespoons of olive oil in a sauté pan and bring pan to medium high heat.
Place salt, pepper and coriander on duck breast and sear for three minutes fat side down till fat is caramelized.
Turn over and sear for two minutes, then place pan in a 450 degree oven for four minutes.
Take duck breast out and hold at room temperature.
Place olive oil in a sauté pan and bring to medium high heat.
Add pears and olives, then add garlic puree and cook put (1 minute).
Deglaze with wine, reduce add tomatoes and lemon juice and reduce another 45 seconds. Salt and pepper to taste.
Add balsamic to melted chocolate and stir.
Cut duck breast on an angle (tranche) and brush with chocolate balsamic mixture.
Place duck on top of pears, tomatoes and olives then sprinkle espresso on top.

Big Blend Radio - Chef Ivan Flowers was a featured guest on Champagne Sundays radio show on February 21, 2010. To meet the rest of the guests and listen to the entire show, please click here. To listen to Chef Ivan's interview, please double click on the Play button below.

Chef Ivan Flowers is a Five star Chef & Owner of Fournos Restaurant in Sedona, Arizona, where he prepares delicious Mediterranean-Italian cuisine in an intimate setting. Fournos also offers a boutique wine list and five course Chef's tasting menus. Learn more about Chef Ivan Flowers!