Duck breast with mini nut dumplings and fig shallots

Name: Duck breast with mini nut dumplings and fig shallots
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Duck Breast; 2 TEASPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Brussels sprouts; 40 g Almond slivers; 1 package (750 g) Dumpling dough for raw dumplings (from the refrigerator); 100 g Shallots; 200 g Figs (about 4 pieces); 200 ml Poultry stock; 2 TABLESPOONS Quince jelly; 1 TABLESPOON Orange juice; 1 TEASPOON grated peel of 1 untreated orange; 7-10 Tbsp Orange; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Duck Breast
2 TEASPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Brussels sprouts
40 g Almond slivers
1 package (750 g) Dumpling dough for raw dumplings (from the refrigerator)
100 g Shallots
200 g Figs (about 4 pieces)
200 ml Poultry stock
2 TABLESPOONS Quince jelly
1 TABLESPOON Orange juice
1 TEASPOON grated peel of 1 untreated orange
7-10 Tbsp Orange
7-10 Tbsp Aluminium foil

Directions

1
Wash the duck breast and pat dry. Heat 1 teaspoon of oil. Fry duck breast on each side until crispy. Season with salt and pepper. Fry over medium heat for 15-20 minutes. Wrap in aluminium foil and let it rest for a while.
2
In the meantime, clean and wash the Brussels sprouts and cook in boiling salted water for about 20 minutes. Roast almond slivers in a pan without fat. Mix with the dumpling dough and form small dumplings. Put them into boiling salted water and let them simmer for about 15 minutes. Peel the shallots and cut them in half lengthwise. Wash figs, dab dry and cut into slices. Heat 1 teaspoon of oil. Fry the shallots for about 5 minutes. Turn the figs briefly in the frying fat. Deglaze with stock, stir in jelly and warm up. Season with pepper, orange juice and zest.
3
Wash figs, dab dry and cut into slices. Heat 1 teaspoon of oil. Fry the shallots for about 5 minutes. Turn the figs briefly in the frying fat. Deglaze with stock, stir in jelly and warm up. Season with pepper, orange juice and zest. Cut open duck breast and serve with dumplings, Brussels sprouts and fig shallots in portions. Serve garnished with orange