re: #499 darthstar

Okay…duck breast with balsamic/fig reduction report time…FUCKIN’ DO THIS! It’s fig season!

Take about four, five, or six figs, chop into bits (quarters are fine, they break down). Put a dollop of olive oil and a chunk of butter in a pan, heat. Add figs. Put about a 1/4 cup of red wine and a few tablespoons of balsamic vineger in, and simmer. Take a pinch of sugar (I used raw sugar, but a pinch of refined—white shit—sugar should work as well, or use brown sugar). Reduce until it makes a good sauce.

Drizzle over grilled duck breast, pork chops, lamb chops or chicken (if you use duck breast, score the fat in a criss-cross pattern so it doesn’t curl when you cook it).

It’s pretty fuckin’ good, if I must say so.

Before you leave, Reine, save this one for the 3rd volume of the Cookbook!