In the kitchen today, we welcome Sous Chef Kevin O’Hagan from Coast Guard House making Muscovy Duck Breast. This dish is a pan seared duck breast with house made sausage and flageolet beans.

Ingredients for House Made Sausage:

  • house made sausage
  • fennel
  • crushed red pepper
  • salt & pepper
  • cumin

Ingredients for Flageolet Beans:

  • celery
  • onion
  • carrot
  • vegetable stock
  • salt & pepper
  • kale

Ingredients for Fig Sauce:

  • figs
  • fig puree
  • white wine
  • vinegar


  1. Sauté ingredients of house made sausage (Fennel, crushed red pepper, salt and pepper) for 15 minutes
  2. Boil the Flageolet Beans with the celery, onion, carrot, vegetable stock, salt & pepper, kale

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