Muscat has just the desired amount of residual sugar (or sweetness) and enough acidity to cut through fatty ingredients like foie gras and duck. It also has wonderful floral and citrus notes without actually having to add additional ingredients. This recipe is rich, fragrant and quite simply delicious.
Duck with Figs, Grapes and Muscat
2 large duck breasts
300g of red grapes
6 ripe figs
Salt & Pepper
Rehydrate the raisins in Muscat. Rinse the figs, then cut into 2. With the tip of a knife score the skin on the duck breasts and cook in a frying pan over medium heat. Keep 2 tablespoons of melted fat, discard the rest. Return the duck breasts and continue cooking 3 or 4 minutes. Add salt and pepper, keep warm. In the same pan, add the figs, raisins and grapes. Cook for 4 minutes, stirring gently. Pepper. Slice the duck breasts, place them on plates and surround them with fruit and juice.