The chocolate was the major reason (alright, the only reason) I chose to do this recipe. 
Pan Seared Muscovy Duck Breast
1 duck breast (225g)
Salt and pepper
1/4 tsp ground coriander
- Season the breast with salt, pepper and coriander.
- Sear in 1/2 tbsp olive oil fat side down for 3 mins until caramelized.
- Flip and sear for 2 mins.
- Place in the oven at 225 C for 4 mins.
- Remove.
1 tbsp olive oil
1/2 Anjou pear, cut into quarters
1 tbsp Provencal olives
3/4 tsp garlic puree
1 tbsp white wine
1/8 cup sun dried tomatoes
Juice of 1/4 lemon
Salt and pepper to taste.
- Saute pear and olives briefly.
- Add the garlic and fry until fragrant.
- Deglaze with wine and reduce.
- Add the tomatoes and lemon juice and reduce.
- Season to taste.
1 tbsp melted Gianduja chocolate
3/4 tsp balsamic vinegar
1/4 tsp ground espresso
- Mix the chocolate with the vinegar.
- Bias cut the duck breast and brush with chocolate mixture.
- Arrange over the pear mixture and sprinkle over the espresso.
(Recipe from here)
