There couldn’t be a simpler, more delectable appetizer than these small skewers bursting with flavor. What I love about them is that they’re utterly customizable. For example, figs make this dish exotic, but apricots or peach halves are colorful substitutes when figs aren’t in season, making this a year-round, go-to recipe in our house.
Removing the duck skin, which is where all that unctuous fat lives, makes this a leaner dish. But don’t be too quick to toss it out. Slowly rendering the fat rewards you with some delicious stuff to use for cooking, such as frying potatoes or making pie crusts, as some bakers do.–David Leite
Duck, Olive, and Fig Skewers
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Whisk the marinade ingredients together in a small bowl. Place the duck breasts in a sealable plastic bag or a suitable container. Pour the marinade over, making sure all surfaces are well coated. Marinate in the refrigerator for 3 to 24 hours.
Combine the vinegar, salt, and pepper in a small bowl, and mix well. Drizzle in the olive oil, whisking as you go. Continue whisking until well emulsified. Reserve until needed.
Thread the marinated duck onto six 6-inch skewers, alternating 3 duck pieces with the olives and/or figs (you can use 2 olives, 2 figs, or 1 of each). Using a cast iron grill pan or grill, grill over medium-high heat for about 2 minutes per side for medium-rare meat. Drizzle 2 to 3 teaspoons of the vinaigrette over each skewer before serving.
Garnish with a lemon wedge and serve.
Duck, Olive, and Fig Skewers Recipe © 2009 Cindy Pawlcyn. Photo © 2009 Laurie Smith. All rights reserved. All materials used with permission.