Prep Muscovy duck breast by scoring skin and remove silver skin from the breast. Season w/ salt and pepper.
Place breast,skin side down in med. heat pan for a prox 5-7 min. Let the skin brown well. Turn over and place pan in 400 degree oven for aprox 7 min. until desired doneness. We recommend med-rare to medium.
Wrap duck breast and chill well...3 hr to overnight.
In sautee pan put stock, honey and curry. Reduce sauce until it begins to thicken. Remove from heat and dd almonds, cilantro and black pepper.
Slice chilled duck breast and drizzle curry reduction over the top. Serve w/ seasonal vegetable ,rice or salad. The perfect dish for warm summer days or bright winter nights
Contributing Chef: Grimaud Farms Kitchen