Duck Breast With Pickled Quince And Duck Glaze, Fig And Almo

Directions

1. Put half of the figs in a food processor with half of the butter and honey and process till finely minced. With the motor still running, add in half of the nuts through the feed tube and process till coarsely minced. Add in orange peel.
2. Remove the mix, divide into 4 and roll up in between both hands (put some foodsafe plastic gloves on to roll them up, or possibly keep palm wet to avoid them sticking).
3. Pan fry lightly in a small amount of butter for 1 minute and hot them in the resting oven (be gentle they're fragile when warm).
4. Peel pear or possibly quince, then poach in syrup till soft. Cold and remove.
5. Marinate duck breast in cool syrup for about 2 hrs. Remove duck breast from syrup and seal in a warm pan till coloured, then rest in a 50c oven for 10 min.
6. Slice quince and hot in oven. Slice duck breast.
7. Arrange duck breast, quince slices and fig sausage.
8. Reduce duck stock to a duck glaze and ladle onto the plate.