BREAST OF GRIMAUD DUCK WITH BORLOTTI, GRILLED FIGS AND BALSAMIC GLAZE

The duck breast were cooked twice. First, sous vide to produce a juicy tender meat. Then seared skin-side down until crisped. More of the great fresh borlotti from the local markets, along with some black figs sprinkled with brown sugar and quickly grilled. And a drizzle of balsamic glaze ... sweet, earthy, gamey, soft and crisp.

BREAST OF GRIMAUD DUCK WITH BORLOTTI, GRILLED FIGS AND BALSAMIC GLAZE