Tomorrow: Fresh Fig & Procuitto Pizza!

GirlyEgg

A house I pass when walking the dog is OVERFLOWING with figs ready to burst! They said I could come pick them since they don't use'em.... I'll be doing a fig & procuitto pizza tomorrow... homemade fig newtons and pancetta wrapped grilled figs for the weekend! Pictures to follow tomorrow of the pizza!

Richard Fl

Had these in Ocala in March, Eggstatic.
Drop me an email addy if you would like more fig recipes.

Duck, Breast, W/Port & Fig Sauce, QBabe




INGREDIENTS:
4 5 Ozs Boneless Duck Breasts (with skin)
Salt & Pepper to taste
1 Tsp Olive Oil
2 Shallots, finely chopped
1 1/2 Tsp Chopped Fresh Rosemary
1/3 Cup Port Wine
1/4 Cup Fig Jam
1/8 Tsp Salt




Preparation :
1 Set up egg for direct cook and preheat to 550°F - 600°F. Sprinkle duck with salt and pepper.
2 When egg is ready, sear duck for 2-3 minutes, then rotate. Flip duck to other side and repeat.
3 Remove from egg and let rest for 10-15 minutes.
4 To make sauce (can be done ahead of time), add olive oil to sauté pan over medium low heat and sauté shallots until softened. Add rosemary and cook, stirring frequently, until fragrant, about 30 seconds. Stir in the port, jam and any juices that have accumulated from the resting duck. Increase heat and bring to a simmer.
5 Cook, stirring occasionally until the mixture is reduced to about 1/2 cup. Stir in salt.
6 To serve, slice duck, fan out, and drizzle with sauce.


Recipe Type
Appetizer, Main Dish, Poultry

Recipe Source
Author: Tonia Lambert

Source: BGE Florida Eggfest '08, QBabe

QBabe

Gotta hear about all three of those recipes...please!!!