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Figs with a Balsalmic Glaze

The Mission Fig is plump, flavorful, and seductively colored.

In Northern California we have the glorious Mission Fig. It is plump, flavorful, and seductively colored. The slightly pink, fleshy interior stands out against the multivalent purple and green skin. Freshly cut Mission Figs always look irresistible. In this recipe we are employing an old trick of putting salty meat with something sweet (the figs). To pull the two flavors together in an interesting way, the tangy balsamic glaze has a complimentry synergy with both flavors.

Ingredients

Conversions to European measurements can be found here!

4 duck breasts
3 cups fresh mission figs halved, stems discarded
4 tablespoons unsweetened butter
1/2 cup blasalmic vinegar
4 tablespoons olive oil
salt and pepper

Procedure

Preheat the oven to 425 degrees. Or if you have a grill fire it up.

While you are waiting for the oven to heat up you can lightly slice the skin side of the duck breasts in a cross hatch pattern. (Cutting the cross hatch helps heat from the oven to penatrate into the flesh more quickly.) Cut through the fat but not into the meat.

Coat the exterior of the breasts with olive oil. Lightly sprinkle the exterior of the duck breasts with salt. Set the prepared duck breasts aside until the oven is hot. They'll cook for 15 minutes

If you are using a grill cook the duck breasts fat side down for the same amount of time. You can flip the breast only at the very end perhaps the last 5 minutes.

Let the meat rest 5 minutes after if has cooked.

Sauce

Heat up a large frying pan to medium high and add the butter. Once the butter melts add the figs cut side down. Let the figs fry untouched for five minutes. Add the baslamic vinegar and flip the figs to their skin side and continue to cook over medium high heat for an additional five minutes. Once the balsalmic starts to reduce begin tossing it with the figs in the pan. Keep tossing the figs over medium high heat until the sauce gets thick and sticky. Once the figs are evenly coated and the sauce is thick remove from heat and serve.