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 mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
This fig and shallot compote is perfect complement for seared duck breast or seared duck tenders.