recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
sophisticated dish from chef Roy Breiman of The
Restaurant at Meadowood in the Napa Valley. If
you can't find duck breasts in your area, purchase
two whole ducks, and ask the butcher to remove
the breasts for you. Freeze the leg-thigh portions
for another use".
dried black Mission figs
2 cups dry red wine
2 1/4 cups canned low-salt chicken broth
2 cinnamon sticks
5 tablespoons butter
1/3 cup finely chopped shallots
1 pound assorted fresh wild mushrooms (such
as portobello, chanterelle, oyster and stemmed
shiitake), thinly sliced
1 teaspoons finely chopped peeled fresh ginger
3 tablespoons chopped fresh chives
1/4 cup honey
4 x 6 ounce boneless duck breasts, with skin
1 tablespoon olive oil
Fresh chives (optional)
14 figs in half lengthwise. Combine cut figs,
wine, 2 cups broth and cinnamon in medium saucepan.
Simmer over medium-high heat until thickened
to sauce consistency, stirring occasionally,
about 30 minutes.
sauce, pressing on solids to release juices.
Discard solids. (Can be prepared 1 day ahead.
Cover and chill.)
4 tablespoons butter in heavy large skillet
over medium-high heat. Add shallots and sauté
until translucent, about 4 minutes.
mushrooms and ginger; sauté until mushrooms
are tender, about 4 minutes.
remaining 1/4 cup broth and simmer until most
of liquid is evaporated, about 4 minutes. Stir
in chives. Keep warm.
remaining 16 figs in small glass baking dish.
Drizzle honey over figs. Bake until figs are
tender and honey is slightly caramelized, about
sprinkle duck breasts with salt and pepper.
remaining 1 tablespoon butter with olive oil
in another heavy large skillet over medium heat.
Add duck breasts, skin side down, and cook 5
duck breasts over and continue cooking to desired
doneness, about 3 minutes for medium-rare.
mushrooms into center of each plate, dividing
duck breasts and arrange atop mushrooms.
sauce and spoon over duck.
4 caramelized figs on each plate. Garnish with
chives, if desired.