Duck Breasts with Roasted Figs and Balsamic Glaze

While the Chinese are the biggest connoisseurs of duck, this classic combination of duck and figs is more French in style. Vinegar usually works well with fruits, and here you could easily substitute firm plums or peaches, if you prefer. Wine pairing: Serve with a big, fruity red, such as a California Petite Syrah or an Italian Primitivo.
Customer Reviews for Duck Breasts with Roasted Figs and Balsamic Glaze
This product has not yet been reviewed. Click here to continue to the product details page.