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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."

Source: The Martha Stewart Show, September Summer 2008
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12
  • Alan70120
    17 OCT, 2012
    entering this debate late but I welcomed this fresh and interesting way of presenting duck breast to my guests. Was surprised at the cloves of garlic comments. I thought everyone new that a Clove is a spice .
    Reply
  • lauraneidich
    17 JUN, 2009
    The "cloves" are NOT cloves of garlic, they are a spice, like cinnamon or nutmeg. Whole cloves are usually used to stud a ham before baking. You find them in the spice section of your grocery store.
    Reply
  • william.gilmore
    27 SEP, 2008
    I found that the duck was not crisping at 400 degrees so when i flipped them i turned it to 450. maybe start at 425 for the whole roasting time to ensure crisping. I was also confused by the cloves vs garlic - i guess rewatch the show on line.
    Reply
  • Grace08
    23 SEP, 2008
    I made this last night though I only made it for 1 person. The duck and figs were delicious even though I didn't take the time to marinate them. I was also confused about the cloves and finally decided it meant cloves of garlic. The recipe does need to be clarified since garlic is listed twice in the ingredients with no mention of what to do with all of it.
    Reply
  • sundevilpeg1
    22 SEP, 2008
    The reference to "Using a mortar and pestle or spice mill, finely grind peppercorns, allspice, juniper, cloves, and bay leaves" is hugely confusing, as no cloves are listed in the ingredients. There are a whopping NINE cloves of sliced garlic listed, though - and no reference re: what to do with them! Please advise or correct the recipe ASAP - the duck breasts and fresh figs are ingredients far, far too expensive to commit to with such vague instructions.
    Reply

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