Figs with cured duck breast

Introduction

This is not really a recipe but an idea for a quick appetizer.

4-6 fresh figs
100 g cured duck breast, sliced
1-2 balsamic vinegar
sugar (optional)

cut the figs in halves (or slice), sprinkle with the sugar and drizzle with the balsamic vinegar
cover with the cling film and place to the fridge to chill
arrange the slices of the duck over the figs

Thoughts and Ideas

I had to use the sugar as the figs were quite tasteless. Sometimes I marinade them in Madera wine.


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