Duck, Duck...
Inspired by melted_snowball's recent duck adventures, I picked up a couple of duck breasts over the weekend, without much idea of what I would do with them. I thought of the balsamic butter sauce I made recently and then remembered the fig syrup that has been languishing in my fridge and decided to use that instead of balsamic. Not wanting it to be too sweet, I added some thyme, and drizzled the sauce over the duck I had pan-seared so that the skin was crispy and the meat incredibly juicy. Jason took one bite and said "Oh! That's what you're supposed to serve with duck!" As a side, I made parmesan risotto with spinach that I sauteed with a little duck fat and spring garlic. This is something I will have to do again--soon!