This is a "Monday night special" in our cooking class in Provence. Our local butcher supplies the most delicious, meaty duck breasts, and a variety of fresh figs are in season from June to October. This super-easy all-purpose sauce could also be used on any grilled or roasted poultry. I use a good-quality balsamic vinegar here, but nothing super-thick or aged. Two brands that I most respect are Rustichella d’Abruzzo and Leonardi.
Equipment: A warmed platter; 4 warmed dinner plates.
1. Stand each fig, stem end up, on a cutting board. Trim off and discard the stem end of the fig. Make an X-shaped incision into each fig, cutting about one-third of the way down through the fruit.
2. Remove the duck from the refrigerator 10 minutes in advance before cooking. With a sharp knife, make about 10 diagonal incisions in the skin of each duck breast. Make about 10 additional diagonal incisions to create a crisscross pattern. The cuts should be deep but should not go all the way through to the flesh. (The scoring will help the fat melt while cooking and will stop the duck breast from shrinking up as it cooks.) Season the breasts all over with salt and pepper.
3. Heat a dry skillet over medium heat. When the pan is warm, place the breasts, skin side down, in the pan. Reduce the heat to low and cook gently until the skin is a uniform, deep golden brown, about 3 minutes. Carefully remove and discard the fat in the pan. Cook the breasts skin side up for 10 minutes more for medium-rare duck, or cook to desired doneness.
4. Remove the duck from the skillet and place the breasts side by side on the warmed platter. Season generously with salt and pepper. Tent loosely with foil and let the duck rest for at least 10 minutes, to allow the juices to retreat back into the meat.
5. In a small saucepan, combine the vinegar and crème de cassis and warm over low heat.
6. In a saucepan that will hold the figs snugly, arrange them tightly in a single layer, cut end up. Pour the warm vinegar mixture over the figs and cook over low heat, basting the figs with the liquid, for about 3 minutes.
7. Cut the duck breasts on the diagonal into thick slices, and arrange on the warmed dinner plates. Spoon the sauce over the duck slices, and arrange the figs alongside. Serve.
Wine suggestion: Almost any good southern Rhône red would be perfect here. Cassis is an overriding flavor in the wines of the region; try the Côtes-du-Rhône-Villages Cairanne from the Domaine de l’Oratoire Saint Martin, the Réserve des Seigneurs, loaded with the spice of red and black currants as well as kirsch.
Variation: Substitute cherries for the figs and cherry eau-de-vie for the crème de cassis.
Recipe from The French Kitchen Cookbook, reprinted with permission from William Morrow. Copyright © 2013 by Patricia Wells.
What do the fermented meat condiments of fifth-century China and the foam, scents and smoke used in molecular gastronomy today have in common? They are all sauces. Maryann Tebben, head of the Center for Food Studies at Bard College at Simon's Rock and author of Sauces, explains.