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Seared Duck BreaSt with Fresh Figs + Black Currant Sauce
PATRICIA WELLS6Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 16 figs (fresh)
- 2 duck breasts (fatted, magret, each about 1 pound, 500 g)
- fine sea salt
- freshly ground black pepper (Coarse)
- 1/2 cup balsamic vinegar (best-quality, see Note)
- 1 cup liqueur (crème de cassis, black currant, or black currant juice)
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Notes
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