Makes 4 servings
When I smell ginger, cinnamon, and molasses. I'm instantly transported to the Caribbean islands, where sugarcane products and aromatic spices infuse the cuisine. And figs remind me of the tree in my grandmother's backyard in Louisiana - which she used to make something memorable, such as chunky fig preserves. This delicate, sensual combination is New Soul cooking at its best.
- 1 piece (3 inches) fresh ginger, minced
- 2 tablespoons minced garlic
- Zest of 1 orange
- 1/3 cup molasses
- 1/3 cup pomegranate molasses
- 1/3 cup pure maple syrup
- 1/2 cup soy sauce
- 1 cup canola oil
- 2 pieces star anise
- 2 cinnamon sticks
- 1 teaspoon freshly ground black pepper, plus more to taste
- 4 boneless Long Island duck breasts, skin scored and excess fat removed
- 1 head frisee
- 2 heads endive
- 1/2 pound Upland or other baby cress
- 1 cup dried Calmyrna figs, stemmed and quartered
- 1/2 cup pecan pieces, toasted
- Coarse salt, to taste
Spiced Molasses Duck: Whisk ginger, garlic, zest, molasses, pomegranate molasses, maple syrup, soy sauce, oil, star anise, cinnamon sticks, and 1 teaspoon pepper together in a bowl. Strain 1/2 cup of the mixture, and set aside. Place the duck in a shallow dish; add remaining marinade, and cover with plastic wrap. Refrigerate for 6 hours or up to overnight.
Preheat the oven to 350° F. Remove duck from the marinade. Heat a large ovenproof skillet over medium-high heat, and cook duck skin side down until most of the fat is rendered, about 3 minutes. Turn and sear the other side 1 minute; pour off excess fat. Transfer the duck to the oven and cook until medium rare, approximately 1 1/2 minutes (when touched, meat will lightly bounce back). Allow duck to rest 1 minute before slicing.
To Serve: Clean and tear frisee into bite-size pieces, separate endive, and clean cress. Toss greens with reserved dressing, figs, and pecans. Season to taste with salt and pepper. Slice each breast crosswise into 6 pieces. Place greens in a mound in the center of 4 plates, and arrange duck around the outsides.
