Duck Breast with Figs

My daughter loves roasted duck breast. She gave me a wonderful cookbook, Stéphane Raynaud’s 365 good reasons to sit down and eat, which has a great duck recipe in it.

I made this dish four times in a week and a half. I'd say it turned out well three of those times. The first three times I made this dish I was at my sister's house.  My sister has a meat thermometer, but I didn't, so the fourth batch was slightly over cooked. I highly recommend investing in a meat thermometer, it made all the difference.

The funniest part of me making duck not only once but four times, is that my mother, Gran Fran, had us all convinced that cooking duck was a sure way to burn your house down. I remember when we were kids, she called the fire department before she put the duck in the oven, because she was sure all that duck fat would catch fire in the oven. Of course, it didn't. Maybe I'm remembering this wrong. Even if I am, it has become a story that I love to recall, and it always makes me giggle when I plan on making duck.

This dish will be served on Thanksgiving as a turkey alternative because I'm pretty sure it'll pair perfectly well with stuffing and sweet potatoes. I figure if I keep making this, I'll be an expert at it soon, and it'll just taste that much better!

Duck Breast with Figs

Serves 6

from Stéphane Raynaud’s 365 good reasons to sit down and eat

Ingredients:

• 1 French shallot
• 1/2 bunch flat leaf parsley
• 12 green figs
• 3 duck breasts
• 5 fl oz ruby or tawny Port
• 2 tablespoons creme de cassis (blackcurrant liqueur)
• 1 3/4 oz butter
• salt and pepper

Method:

1. Peel and slice the shallot, chop the parsley and halve the figs.
2. Slash the duck breasts in a criss-cross pattern.
3. Cook them skin side down in a frying pan for 7 minutes, drain the fat, turn the duck over for 2 minutes then remove to a plate.
4. Deglaze the pan with the Port and the creme de cassis, add the figs, cook for 5 minutes.
5. Add the figs, cook for 5 minutes.
6. Add the butter, then season with the salt and pepper.
7. Reheat the duck in the sauce with the figs, garnish with the shallot and chopped parsley.

Grilled Prosciutto Wrapped Figs

Grilled Proscuitto wrapped figs are wonderful. It's like a kind of salted candy with just the right combination of soft and crunchy.

 I came to love figs way later in life. They are a major favorite of mine. My mom, Gran Fran, talked a lot about the fig tree her aunts and uncles had in their yard in Brooklyn when she was growing up. A co-worker from the East Coast totally related to her story about the covering of the fig tree in winter. His older relatives also covered the fig tree in the winter, the nonnas (grandmas) bossing the nonnos (grandpas) and generally taking charge of the tree covering.

When her brother retired a few years back, he moved out to Oaklahoma from New York. I wonder if it took Uncle (as he's known to me) a bit to get used to it way out there away from New York. Could be. But, I do know that he now has a garden, with a fig tree featured prominently in it. What a lovely reminder of their childhood.

I've taken to making figs many ways: in pizza, as part of a jam or two, in a sandwich, on a pastry and now grilled with prosciutto. If I ate cheese, I'd add some into the soft interior of the fig before wrapping it in the prosciutto.

You can also make these in a hot oven, making sure to turn them over a few times since the juice from the figs will release and make them stew instead of broil. The flavor is the same, but I prefer the grilled version since the figs become super soft while the prosciutto becomes a bit crispy.

 Grilled Prosciutto Wrapped Figs

Ingredients:

• 10 figs cut in half
• 10 slices Prosciutto, cut in half
• 20 toothpicks

Method:

1. Get your grill super hot (if using an oven, preheat to 425 degrees, with a  rimmed baking sheet in the oven).
2. Wrap each half fig with a half piece of Prosciutto and secure with a toothpick.
3. Cook on first side for up to 4 minutes, until starting to crisp.
4. Turn over and cook an additional 4 minutes, until second side is browned and crispy.
5. Remove from heat (or oven) and serve.
6. Tastes great on toasted baguette, over salad or just on their own!

How to Make the Chutney

On a warm San Francisco Sunday we decided it was necessary to get some of our nice late Summer fruits canned up for the coming Fall. The chutney I ended up with is sweet and tangy, with a nice hint of sage, which is perfect with roast, especially pork.

It's a very simple recipe, and the way I did it, required little more than measuring (sort of), chopping and boiling down the fruits.

Herewith, the recipe.

Hope you enjoy it.

Orange, Fig and Sage Chutney

3 to 4 pounds Oranges, sliced into 8 pieces each

1 lb granulated Sugar

1 basket Figs (about 14 figs), sliced in half

3 sprigs Sage, minced1/4 cup Lemon juiceRind of 1/2 Orange

2 cups water, or enough to cover

Make the Chutney:

Put all the ingredients into a large, heavy bottomed pan, making sure there is enough water to cover the fruit.

Set over a medium heat and bring to a boil.

Once the mixture boils, lower the heat to a simmer and stir regularly to keep it from sticking to the pan.

While you are stirring, press down on the orange pieces to release the juice.

As soon as you are satisfied with the texture of yo

ur chutney (meaning it will be chunky, good for spreading on meats!), turn off the heat making sure that your jars/lids are ready to be filled.

Boil your jars and lids while the fruit is bubbling away in the other pan

 .

Take a large wide pan, fill with water, enough to submerge the jars and lids, and place on the heat to boil.

Once the water has boiled, lower to a simmer and keep the jars in the water for five minutes.

When the chutney is ready, remove each jar and lid one by one onto a

clean cloth, right side up, to keep them as sterile as possible.

Fill your jars and  seal them:

Ladle chutney into each jar, filling up to the bottom of the neck of the jar, leaving headspace for the sealing to go well.

Wipe down the top of the jar to make sure nothing is sticky on the outside, so that you can seal the jars, and they can be opened again.

Put the lid on and close it as tightly as you can.

Turn the jars upside down and leave to cool. This will seal the jars.

some people re-boil the filled jars, but I opt not to. if you want to, this is the time to do it!