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February Recipe

Duck Confit and Fig


  • Approximately 1 1/2 C shredded duck confit (can be purchased at local specialty store)
  • 4 - 5 fresh figs
  • 30 fresh curry leaves
  • 1 tbsp mustard seeds
  • Olive oil
  • Baguette
  • Cucumber
  • Salt

Slice the cucumber into thin rounds, using a mandoline if you have one. Mix with a few tablespoons of salt, then set aside for at about an hour. Rinse the cucumber slices, squeeze them dry as you can, and set aside.

Slice a baguette, and toast the slices is you like.

Splash a bit of oil into a pan, then add some mustard seeds, some curry leaves, and some of the shredded duck confit. Cook over medium-high heat, stirring constantly, until the mustard seeds start to pop, the curry leaves start to sizzle, and the duck is warmed through.

Slice the figs into 1/4" thick rounds. Put fig slices onto the baguette slices, then the duck confit with curry leaves and mustard seeds, then the cucumber slices. Garnish with an extra curry leaf.