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This sauce has the perfect balance of flavors, showcasing sweet summer figs and tart balsamic, each working harmoniously together to compliment this ultra savory meal. Cuvaison 2019 Pinot Noir in this sauce blends in an even greater layering of fruit flavors that works so tremendously well with crispy duck!

See roast duck recipe

 


BALSAMIC FIG AND WINE SAUCE FOR ROAST DUCK

By Jill’s Gourmet Dreams September 2021

Ingredients:

  • 3 cups Figs, cut in half

  • 1 cup water

  • ¼ cup Cuvaison 2019 Pinot Noir wine

  • 3 tbsp White Balsamic Vinegar

  • 1 tsp Lemon juice

  • Zest of one small Lemon


LET’S START COOKING:

  1. Start by adding figs, water, wine, vinegar, lemon juice, and zest in a saucepan, heat on medium.

  2. Bring to a boil, then reduce to a rolling simmer. Cook until fruit is tender, approx. 15-20 mins.

  3. Add additional water if water reduces too much while simmering. You want the fruit mostly covered in hot liquid.

  4. Once fruit is tender, remove from heat and very carefully pour into blender.

  5. Blend until smooth. Add additional water if too thick, until it reaches a sauce consistency. Taste! Add salt as needed. Stir.

  6. To serve, spoon the fig sauce on a plate, then top with Roasted Duck breast (whole or sliced).


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