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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 mins
Cook Time 30 mins
Total Time 45 mins
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.
Tried this recipe?Let us know how it was!