Post image for Seared Duck Breast with Figged Port Demi-Glace

This dish is deceptively simple, and is a great technique for preparing duck breast with any kind of sauce. We think the port pairs so well with the richness of the duck, and who can resist a dish with figs? Serve over a disc of polenta pan-fried in a little hazelnut oil and a simple salad of mixed greens for an exquisite meal.

4 servings


4 6-8 ounce boneless duck breasts, skin intact (or 2 larger duck breasts, 8 ounces per person)
Sea salt and freshly ground white peppercorn, to taste

For the port demi-glace:
6 fresh figs, halved (or dried if out of season)
1 teaspoon of whole white peppercorns
½ teaspoon finely minced chervil (or parsley)
1 cup ruby port

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Thanksgiving Blog Roundup

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Less than a week until Thanksgiving 2010. Are you ready?

This Week’s Blog Roundup

What screams fall more than pumpkins and beer?

Finally Friday: This Week’s Blog Roundup

This week, we celebrated Canada Day. Hug your favorite Canadian or have your favorite Canadian treat! I did both. Mmm, poutine.

Figs: A Feast of Figs

Figs have an appeal that is both sensual and earthy, and a flavor we find most titillating.

Caramelized Fig Spread

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Fresh figs are sweet and delicious on their own, but sometimes we do love to give them a good roast.

Pan de Higo (Spanish Fig Cake)

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Pan de higo is a traditional way to preserve figs for the cold winter months.

Fig Tart with Vanilla Crème Patissière

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The combination of aromatic vanilla and sweet fig in this tart is alluring without being overpowering.

Hazelnut & Fig Linzer Cookies

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Two delicately crisp and slightly sweet hazelnut cookies sandwiched together with a generous filling of fragrant ruby red fig jam will leave your taste buds dancing for more.

Felicia’s Fignolias

Keddy lives in Houston. Her Celeste fig bears a fair-sized crop each year, and she always tells me about it. Envious, I listen.

FP19: Goodbye Summer!

As we revel in our last moments of summer relaxation, let’s take a peek at what’s coming this fall in the Hudson Valley.

Red & White Salad with Candied Pecans, Figs and Chèvre

This colorful salad offers a series of contrasts, from smooth and crunchy textures to tart and sweet flavors.

Fig of My Heart

Can you feel that? It’s the first hint of a refreshing fall breeze, awakening our senses to kick into overdrive as we happily return to the kitchen.