Duck Sausage, Fig & Camembert Stuffed Bosc with Mustard Orange Coulis

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Ingredients

At a glance
Cheeses
Course
Serves
8

STUFFED PEARS:
4 bosc pears (halved lengthwise)
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/2 pound duck sausage
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon dried thyme
1/2 bulb fennel, diced
1 leek chopped
4 chopped dried figs
1/4 cup dry Sherry
1 tablespoon Champagne vinegar
4 ounces Ile de France Camembert cheese, rind discarded, sliced

MUSTARD-ORANGE COULIS:
2 tablespoons dry Sherry
1/4 cup orange juice
1/4 cup orange marmalade
1 tablespoon hickory smoke mustard
1 tablespoon honey
1 teaspoon Sriracha
1/2 teaspoon dried thyme

GARNISH:
fennel fronds
1/4 cup pomegranate seeds

Methods/steps


Preheat the oven to 350 degrees . Use a melon baller or a spoon, hollow out the pear halves, leaving a 1/2-inch-thick shell. Discard the core and oarsely chop half of the pear flesh. Squeeze lemon juice over the hollowed-out pears and the chopped pear.

In a large skillet, heat the oil over medium. Add the sausage, fennel seeds and thyme. Break up the sausage while browning, about 5 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add the fennel, leek, figs and chopped pear to the skillet and cook about 5 minutes. Stir in the Sherry and vinegar and cook until liquid has evaporated, about 5 more minutes. Add to the sausage.

To make the coulis, mix all ingredients and simmer for 15 minutes.

Place pears in a baking dish and stuff with the sausage mixture. Cover with foil and bake 25 to 30 minutes, or until pears have softened. Top each pear with a slice of the Camembert and bake, uncovered, until the cheese melts, about 3-4 minutes. Place on plates on a pool of the Coulis. Garnish with fennel fronds and pomegranate seeds and serve to eight people.

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