Ingredients: (serves 4)
- 4 duck breast
- 2 lbs. of purple potatoes
- 6 garlic cloves
- 1 fresh beet
- 3 cups of olive oil
- 4 fresh figs
- 1 bunch of fresh chives
- Salt and pepper for seasoning
- Butter and milk
- Fresh red currant
- Fresh thyme for garnish
For the redcurrant jelly sauce
- 2 shallots finely chopped
- 6 tbsp. red currant jelly
- 2 tbsp. red wine vinegar
- Wash the potatoes. Peel and diced them into smaller pieces. Place the potatoes in boiling water and cook for 20-25 minutes or until the potatoes are soft. Roast the garlic cloves in olive oil for 15 minutes in medium heat and drain the oil. Transfer the potatoes and garlic to a bowl. Mash with a fork and add butter, milk, salt and pepper.
- Clean and peel the beet. Try to round the sides. Slice thin with a mandolin. Dip them in flour and fry them in olive oil 1 min each sides in medium heat. Set them aside on a paper towel.
- Using a sharp knife, score the duck breasts with 3 long cuts, diagonally. Repeat crossways to form a grid pattern. Season on both sides with salt and pepper.4. Place a frying pan on a medium heat, immediately add the duck breasts, skin side down, and after 2 minutes turn the heat down to low. Continue to cook for 10–15 minutes or until the skin is crisp. Increase the heat to medium and turn over the duck breasts. Cook for 4–6 minutes, depending on the thickness of the breasts and how cooked you like the duck, then turn off the heat and allow to rest for a few minutes before serving.5. Meanwhile, make the sauce. Add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. Tip in the shallots and cook for 5 minutes or until softened but not browned, then stir in the jelly and vinegar. Allow to bubble and reduce for 3–5 minutes or until the mixture is syrupy in consistency. Season with salt and pepper to taste.
- Diced small the chives and garlic and mix with the goat cheese, salt and pepper. Cut the figs half way and add the seasoned goat cheese in the middle. Bake for 5 min.7. Place the mash potatoes on the plate with the beet on top. Add the stuffed fig and slice the duck breast and drizzled with the sauce. Garnish with fresh red currant and thyme.
3 cups Gluten Free Flour blend + 1 teaspoon xanthan gum (omit if using a cup-for-cup flour blend)
2 cups sugar
6 tablespoons Dutch Processed Cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup Extra Virgin Olive Oil
2 tablespoons white vinegar
1 1/2 tablespoons Gluten Free vanilla extract
2 cups cold orange juice
zest of 1/2 a medium-sized orange
Orange Zest Whipped Cream
Extra Virgin Olive Oil
more orange zest, for garnish
Heat oven to 375°F.
Mix the flour, sugar, cocoa, xanthan gum, baking soda and salt together in a large bowl. With a hand mixer on low speed beat in the olive oil, vinegar, vanilla, zest and orange juice until smooth. Pour the mixture into ramekins lightly greased with butter.
Bake for 25 – 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Do not overbake the cake. They should be slightly firm to the touch.
Cool before topping with Orange Zest whipped cream & drizzling with a bit more Olive Oil. Garnish with Orange Zest
1 package Burrata cheese
Fresh Greens for garnish (mixed greens or butter lettuce)
5-7 large fresh basil leaves, torn
½ cup balsamic vinegar
2 Tablespoons brown sugar
½ cup Dried California Figs, chopped, plus 6 – 8 figs cut in halves or quarters
Heat oven to 375°F.
In a bowl combine chopped figs, sugar, balsamic vinegar and salt and macerate until well incorporated. In a small sauce pan, bring mixture to a simmer until the sauce is thickened to your liking. Remove from heat and let come to room temperature or refrigerate before serving.
On a serving plate, spread fresh greens and place Burrata cheese in the center. Place sliced figs around the Burrata and pour the Fig Balsamic Reduction over the top.
Serve with Crostini or Baguette on the side if desired.
Note: Burrata is an Italian Style Mozzarella that is injected with cream. It can be bought in specialty cheese shops and at premium grocery stores.
1/2 cup heavy cream
1/4 teaspoon pure vanilla extract
6 tablespoons butter, sliced
2 cups light brown sugar
30 large dried California Calimyrna figs
1 pound bittersweet chocolate, divided
Sea salt*; as needed
Line a baking sheet with parchment paper and set aside.
Combine cream, vanilla, butter and brown sugar in heavy bottomed saucepan. Heat and stir over low heat until sugar is dissolved and butter is melted. Bring to a boil; cover. Reduce heat to low, and cook for 3 minutes, making sure it does not boil over. Remove cover; increase heat to medium, and continue cooking until candy thermometer reaches 280°F or until caramelized. Turn onto prepared baking sheet and cool at room temperature.
Meanwhile, cut a small slice from one side of each fig, and make a well by pushing the back of a 1/2-teaspoon measure into center of that side; set aside. When caramel is cool enough to handle, measure 1/2-teaspoon portions and press into figs, smoothing across opening.
Then, place 12 ounces of chocolate in top of double boiler over hot water and stir frequently until melted and smooth. Remove from heat and stir in remaining 4 ounces of chocolate, until melted and smooth.
Using tweezers, dip each caramel-filled fig into the melted chocolate. Lay flat side up onto the parchment-lined sheet tray. Let stand about 1 minute, and sprinkle lightly with sea salt just before the chocolate sets.
Recipe Credit: Chef Michael Shackelford of Trelio for California Fig Board