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                                                                  This wonderful recipe is courtesy of David Tanis and can be found in his cookbook, "A Platter of Figs and Other Recipes."

                                                                  Ingredients
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1/2 tsp whole allspice berry
                                                                  • Yes No 1/2 tsp juniper berry
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 3 tbsp coarse salt
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 6 1 lb large muscovy duck breasts
                                                                  • Yes No fig
                                                                  • Yes No balsamic vinegar
                                                                  • Using a mortar and pestle or spice mill, finely grind peppercorns, allspice, juniper, cloves, and bay leaves. Transfer to a small bowl; add salt and stir to combine. Season both sides of each duck breast with spice mixture, rubbing spice into the flesh using your fingers.
                                                                  • Place one duck breast on top of a second duck breast, skin sides out. Using butcher's twine, tie duck breasts together firmly; repeat process with remaining duck breasts. Wrap each with plastic wrap and refrigerate for at least 2 hours and up to overnight.
                                                                  • Preheat oven to 400 degrees. Place duck breasts in a shallow roasting pan and allow them to come to room temperature. Transfer roasting pan to oven and roast for 15 minutes. Carefully pour off fat and discard.
                                                                  • Turn duck breasts and continue roasting until browned and an instant-read thermometer inserted into the thickest part of the breast reads 125 degrees, about 15 minutes more.
                                                                  • Carefully pour off any fat and discard. Let duck breasts stand 10 to 15 minutes. Remove twine and slice duck breasts crosswise into 1/8-inch-thick slices. Arrange slices on a warmed platter with baked figs. Drizzle with vinegar and serve.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

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