Difficulty: **
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.
Ingredients
This classic of classics usually contains hard-to-find land snails for which rosemary sprigs are often substituted (don't ask me why). For a simpler version, you can use all chicken: 6 boneless, skinless thighs. If using rice other than Calasparra or Bomba, use only 4 1/2 cups liquid.