Crispy Skin Duck Breast
With balsamic shallots and persimmon
"At the height of the fig season in September, Sicily is alive with fig recipes, each region adding their own subtleties. This was enjoyed by my father and I on a lazy balmy Sunday lunch under the pergola of family friends in Siracusa. Please be sure that every ingredient is ‘just so' to preserve the deliciousness of this simple salad. I dedicate this recipe to a dear friend and fig lover, Caroline Reid." ~ Ursula Ferrigno.
8 black or green figs, stalks trimmed and peeled
2 buffalo mozzarella balls, torn apart
A generous handful of basil, ripped
1 small shallot, finely chopped
1–2 Tbs red wine vinegar
4 Tbs good quality extra virgin olive oil
Sea salt and freshly ground black pepper
Crusty bread, to serve
Halve the figs and combine with the mozzarella and basil. Scatter over the shallot, sea salt and black pepper.
Mix the vinegar and olive oil together to form an emulsion and drizzle over the salad.
Serve with delicious crusty bread to mop up the juices.
Credits: This is an edited extract from Flavours Of Sicily by Ursula Ferrigno published by RPS RRP $45.00 and is available in stores nationally from May 1, 2016.
Photo Credits: This is an edited extract from Flavours Of Sicily by Ursula Ferrigno published by RPS RRP $45.00 and is available in stores nationally from May 1, 2016.