Harvest in Provence a Recipe with Duck and Figs
Appetizer · Provencal Recipes · TasteTasha Powell is a trained chef and food stylist based in Los Angeles, California, and 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 Locals Go” with readers. For the last two months, Tasha has been hard at work in Provence 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!
Image Credits: All images were provided by and published with the permission of Tasha Powell during her stay in Provence.
Duck Skewers with Fig and Shallot Compote
It’s harvest season in Provence, and the colours of the trees, grape vines, and autumn vegetables are stunning. This recipe was inspired by my friend and neighbour from Eguilles, Barbara Pitcher, who has a huge fig tree and generously shares her crop. This recipe makes a perfect appetizer!
Equipment
Ingredients
Duck Tenders:
- 330 g duck tenders package 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 black pepper cracked
- 1/2 cup shallot(s) 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
Instructions
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 breast length).
- Trim the sinews and excess fat from the meat. Thread each tender 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).
Fig and Shallot Compote:
- Preheat oven to 375ºF (185ºC).
- 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 the mixture evenly in the bottom of the pan. Pour wine over the fig mixture. Sprinkle with brown sugar (tossing to coat). Roast for 20 minutes. Remove from heat.
- Transfer the figs and wine to a medium saucepan. Add the balsamic vinegar and bring to a boil over medium-high heat. Let the mixture be cooked until it has thickened, for about 10 minutes. Remove from heat.
- Mash the mixture with a fork to create a chunky consistency. Serve warm or at room temperature.
Notes
This fig and shallot compote is the perfect complement for seared duck breast or seared duck tenders.
Tried this recipe?Let us know how it was!
More Duck Recipes
Crispy Duck Confit and Fried Potatoes
This dish is a surefire way to impress family, friends, or virtually anyone you'd like to have over for dinner. There's nothing better than extra crispy duck skin coupled with tender, juicy duck meat flavoured with robust spices and butter. Accompany this gourmet-style duck with perfectly fried Yukon Gold potatoes; anyone would guess you're a 5-star chef.
Check out this recipe
Duck Thighs in Olives and Tomatoes with Corn Pancakes
For the best results, allow enough time for the duck to slow-cook in the oven. Make the corn pancakes near the end of the cooking time and serve. This is a delicious, colourful dish.
Check out this recipe
Spiced Duck with Blackberry-Balsamic Reduction
The duck breasts are cooked at the last minute and served rare or medium-rare. Make the blackberry-balsamic reduction sauce in advance and reheat when you are ready to serve.
Check out this recipe
Duck Breast with Spicy Noodles
Tender juicy duck breasts served with spicy rice noodles.
Check out this recipeFrom Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this Experience for 2025Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Our Favorite Things about Aix-en-ProvenceRelated Provence Articles
Falling in Love with Fresh Figs for Dessert
November 24, 2014
“Would you like some figs for dessert?” I was asked following a lovely meal one summer’s evening in Caromb. For someone who had only ever eaten figs in yoghurt this was an opportunity not to be missed! My fellow diners rose from the table and headed outside. This intrigued me as I had assumed that …
Appetizer Tomato, Olive and Goat Cheese Tarts
September 16, 2020
This appetizer, a Provence Gourmet recipe for tomato, olive and goat cheese tarts, is delicious. We prepared the tarts for a starter course during one of Gilles Conchy’s cooking classes. If you are looking for hands-on, fun classes in Provence, then look no further. Gilles puts you to work preparing traditional Provencal recipes and some …
Provencal Appetizer Anchovy Dip
September 14, 2022
This velvety anchoiade-inspired dip is a gentler take on the salty Provencal sauce. I like to serve it with plenty of crunchy radishes, some quickly blanched asparagus and waxy potatoes for an easy aperitif platter to share. Chill your radishes in some iced water before serving for extra crunch. Take a look at the gorgeous …
Truffled Devilled Eggs Taking your Mother’s Classic Recipe to Another Level
December 22, 2017
Devilled eggs might be one of the easiest appetizers to make. A bit old fashioned, this classic recipe was all the rage when our mothers were younger. However, the addition of truffle takes the recipe to a heightened level of sophistication. Truffled Devilled Eggs…
No Comment