Harvest in Provence a Recipe with Duck and Figs
Tasha 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!
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