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 finalising details for a food styling workshop in Provence next April.
The details are here: food styling and photography workshop in Cadenet with the DVG Group in April 2016.
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 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!
This fig and shallot compote is perfect complement for seared duck breast or seared duck tenders.