Magret of Duck with Fig and Shallot Compote
Ingredients
- 1 tablespoon olive oil
- 12 shallots, peeled
- 1 cup fruity red wine (Zinfandel, Merlot, Pinot Noir)
- 3/4 cup chicken stock
- 12 dried figs (Calimyrna or Smyrna), stems removed
- 1/2 teaspoon grated lemon zest
- 1 tablespoon sugar
- Pinch ground cloves
- Salt and freshly ground black pepper
- 6 duck breast halves with skin (about 1/2 pound each)
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