Your Life: Pan Seared Muscovy Duck Breast with Gianduja Chocolate Espresso Glaze

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4 Muscovy duck breasts (8 ounces)
1 tsp. ground coriander
1/4 cup melted Gianduja chocolate
1 Tbsp. balsamic vinegar
1 tsp. ground espresso
2 Anjou pears, cut into quarters
1/2 cup sun dried tomatoes
1/4 cup Provencal olives
1 Tbsp. garlic puree
4 tablespoons olive oil
Juice of 1 lemon
1/4 cup white wine


Place 2 tablespoons of olive oil in a saute pan and bring pan to medium high heat

Place salt, pepper and coriander on duck breast and sear for 3 minutes fat-side down until fat is caramelized. Turn over and sear for 2 minutes, and then place pan in a 450-degree oven for 4 minutes.

Take duck breast out and hold at room temperature.

Place remaining olive oil in a sauté pan and bring to medium high heat.

Add pears and olives, then add garlic puree and cook out, about 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.

Serves 4.