Grilled Duck with Figs
(click thumbnail for larger image)4-5 lb. duckling or 4 duck legs 2 cups Ruby Port 1 cup apple cider 1T balsamic vinegar
salt and pepper
4 large fresh
figs 4T Mascarpone* (approx.)
Figs Stuffed with Mascarpone
Cut figs in quarters taking care not to cut all the way through to the bottom. Stuff with the mascarpone and gently squeeze to close. Place on a platter or baking sheet and put into a hot oven or toaster oven for 2-3 min. until barely warm.
*Mascarpone is an Italian cream cheese. It can be found in specialty food shops and most supermarkets.TOP
Riz Sauvage Robaire(Which is to say wild rice the way Bob makes it but in French it sounds more elegant.)
½ cup wild rice 1 ½ cups duck or chicken stock 1T butter 1T finely chopped onion
½ cubed apple 1T raisins 1T black walnuts ½tsp minced orange and lemon zest
giblets diced small 1oz Cognac or Sherry
Bring the broth to boil in a covered heavy saucepan. Add rice and bring back to a simmer. Lower heat, cover again and continue simmering until done. (Approx. 20 min.) Do not overcook. The rice should have a slight crunch. Pour off any remaining liquid.
Soak raisins in Cognac or Sherry for at least an hour. While rice cooks melt butter in a frying pan over med. heat. Add onion and sauté till limp. Add the rest of the ingredients and heat through. When rice is done gently toss it in. Pour in the Cognac and set afire. When flame dies serve immediately. (Serves 4)