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Harvest in Provence a Recipe with Duck and Figs

Tasha Powell is a trained chef and food stylist based in Los Angeles, California and in Puyricard, France. This talented lady grew up in Pennsylvania and has a big soft spot for Provence (like the rest of us). Tasha recently shared her version of “where the local’s go” with readers.  Tasha has been hard at work in Provence for the last two months finalizing details for a food styling workshop in Provence next April.

Meanwhile, Tasha has cooked-up this easy recipe for a delicious fall appetizer: Duck Skewers with Fig and Shallot Compote. Enjoy!

Fig Season in Eguilles @TashaPowell

Image Credits: All images were provided by and published with the permission of  Tasha Powell during her stay in Provence.

Duck skewers @TashaPowell

Duck Skewers with Fig and Shallot Compote

It’s harvest season in Provence and the colors of the trees, grape vines and autumn vegetables are stunning. This recipe was inspired by my friend and neighbor from Eguilles, Barbara Pitcher, who has a huge fig tree and generously shares her crop. This recipe makes a perfect appetizer!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine French, Provencal
Servings 6 People


Duck Tenders

  • 330g package Duck Tenders roughly 10.6-11.6 ounces
  • 3 tbsp Butter
  • 12 Wooden skewers, pre-soaked overnight if possible
  • Salt and Pepper to taste

Fig and Shallot Compote

  • 4 tbsp Extra virgin olive oil
  • 1 tbsp kosher salt
  • 2 tsp Cracked Black Pepper
  • 1/2 cup Shallots diced (approx. 3-4 shallots)
  • 2 1/2 cups Fresh Figs stemmed and quartered
  • 1/2 cup Red wine
  • 1 tbsp Herbes de Provence
  • 1/3 cup Light Brown sugar packed
  • 1/2 cup Balsamic Vinegar


To make the Duck Skewers

  • Buy a package of duck tenders from your butcher or meat department. If you are in France, buy a package of Aiguillettes de Canard du Sud-Ouest – each package has 9-11 tenders. If tenders are unavailable, buy a large duck breast and cut strips that measure approximately 1.5 inches by 7 inches (or whatever the length of the breast).
  • Trim sinews and any excess fat from the meat. Thread each tender with on a wooden skewer. Sprinkle with salt and pepper.
  • Melt butter in a large sauté pan. Place skewers in pan and sear for 2 minutes per side or until duck turns slightly golden; the meat towards the center of skewers should remain dark pink.
  • Serve immediately with Fig & Shallot Compote (recipe below).

To make the Fig and Shallot Compote

  • Preheat oven to 375 degrees F (185 degrees C).
  • Place figs and shallots in olive oil, salt, pepper and Herbes de Provence in a sheet pan or a large baking dish and toss to combine. Spread mixture evenly in the bottom of the pan. Pour wine over fig mixture. Sprinkle with brown sugar (tossing to coat). Roast for 20 minutes. Remove from heat.
  • Transfer figs and wine to a medium sauce pan. Add balsamic vinegar and bring to a boil over medium high heat. Let cook until mixture has thickened, about 10 minutes. Remove from heat.
  • Mash mixture with a fork to create a chunky consistency. Serve warm or at room temperature.


This fig and shallot compote is perfect complement for seared duck breast or seared duck tenders.
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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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