Figs with cured duck breast
This is not really a recipe but an idea for a quick appetizer.
- 4-6 fresh figs
- 100 g cured duck breast, sliced
- 1-2 balsamic vinegar
- sugar (optional)
- cut the figs in halves (or slice), sprinkle with the sugar and drizzle with the balsamic vinegar
- cover with the cling film and place to the fridge to chill
- arrange the slices of the duck over the figs
I had to use the sugar as the figs were quite tasteless. Sometimes I marinade them in Madera wine.