This duck with fresh fig sauce is such wonderful treat that I’m experimenting with ways to do this for one, or maybe two people. I’ve always made stock from the leftover duck carcass and put that in the freezer.
I have also made the duck-fig bouillon to just short of the final reduction and put some in the freezer, with the figs (no idea how they will fare) to see if I can adapt this recipe to be done with pan-seared duck breasts, which seem to be readily available from the supermarket. I want to be able to taste the bouillon from the freezer with some made with just the frozen duck stock and fresh figs to see how it has held up to the freezing.
I have enough friends who like duck that I can do a whole roast duck occasionally, and have the carcass to make stock so it’s always on hand from the freezer; however, if you don’t want to do the whole duck or the two-duck recipe, you can obtain duck-veal demi-glace from D’Artagnan and that would certainly be a good starting point from which to begin. I have used this product before in making cassoulet and was very pleased with it.
I’ll be reporting on the results of this experiment soon as the weather is cooling off and more robust food begins to appeal–and the last of the figs on the tree are ripening.