Figs are currently in their peak season and depending on where you live in the country will be around for most of the Fall. 

Martha Stewart has some fig trees that she actually keeps wrapped in burlap in a barn during the Winter months because the trees just can’t handle really windy, cold conditions.  If she didn’t do this they would not produce any fruit come the Spring.  Depending on the variety of fig, they produce anywhere from July through November.

Unfortunately, I haven’t been able to find figs anywhere in my Florida location.  This is probably because figs don’t ripen once they come off the tree and once you pick them they only have about a three day period before they go bad so it is doubtful that any would get shipped to these parts.   By the curious looks of several people from the produce department, I think that fig trees are rare in Florida.  I am assuming that this is probably due to the amount of humidity we contend with.  I am going to my local farmer’s market this week and ask them why I am unable to find them.  If you are lucky enough to live the the North East or California you are probably able to find them in your grocery stores or even your farmer’s market. 

Figs are great to use in both sweet and savory dishes and are probably one of the most under used foods.  I think most people see them around, but just don’t know what to do with them.  The Food Network has several fig dishes in their new In Season Now section of their website.

Martha Stewart recently shared some Fig 101 facts and a few recipes from Chef David Tanis who recently published A Platter of Figs and Other Recipes.  Below is his recipe for Duck Breasts with Baked Figs.  The presentation was incredible and it appeared to be relatively easy to make.

A Platter of Figs is available at booksellers and Amazon.

Double Duck Breasts with Baked Figs

 Ingredients:

Serves 12

1 teaspoon peppercorns

1/2 teaspoon allspice berries

1/2 teaspoon juniper berries

6 cloves garlic, very thinly sliced crosswire

2 dried bay leaves

3 tablespoons coarse salt

3 cloves garlic, very thinly sliced crosswise

6 large Muscovy duck breasts, about 1 pound each, trimmed and tenderloins removed

Baked Figs

Aged balsamic vinegar

Directions:

Using a mortar and pestle or spice mill, finely grind peppercorns, allspice, juniper, cloves, and bay leaves. Transfer to a small bowl; add salt and stir to combine. Season both sides of each duck breast with spice mixture, rubbing spice into the flesh using your fingers.

Place one duck breast on top of a second duck breast, skin sides out. Using butcher’s twine, tie duck breasts together firmly; repeat process with remaining duck breasts. Wrap each with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 400 degrees. Place duck breasts in a shallow roasting pan and allow them to come to room temperature. Transfer roasting pan to oven and roast for 15 minutes. Carefully pour off fat and discard.

Turn duck breasts and continue roasting until browned and an instant-read thermometer inserted into the thickest part of the breast reads 125 degrees, about 15 minutes more.

Carefully pour off any fat and discard. Let duck breasts stand 10 to 15 minutes. Remove twine and slice duck breasts crosswise into 1/8-inch-thick slices. Arrange slices on a warmed platter with baked figs. Drizzle with vinegar and serve.

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