Duck, Olive, and Fig Skewers

Serves 6

convert Ingredients

For the marinade

2 tablespoons chopped fresh herbs

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons LunaOlivo Arbequina olive oil

2 tablespoons white wine

3 breasts, skin removed, cut into 18 equal pieces

1 tablespoon Lunaolivo Modena balsamic vinegar

1/4 teaspoon sea salt

Pinch of freshly ground black pepper

3 tablespoons extra-virgin olive oil

6 to 12 green olives, pitted

6 to 12 fresh figs, apricots, or peaches, halved

1 lemon, cut into 6 wedges (optional)

Directions

1. Whisk the marinade ingredients together in a small bowl. Place the duck breasts in a scalable plastic bag or a suitable container. Pour the marinade over, making sure all surfaces are well coated. Marinate in the refrigerator for 3 to 24 hours.

2. Combine the vinegar, salt, and pepper in a small bowl, and mix well. Drizzle in the olive oil, whisking as you go. Continue whisking until well emulsified. Reserve until needed.

3. Thread the marinated duck onto six 6-inch skewers, alternating 3 duck pieces with the olives and/or figs (you can use 2 olives, 2 figs, or 1 of each). Using a cast iron grill pan or grill, grill over medium-high heat for about 2 minutes per side for medium-rare meat. Drizzle 2 to 3 teaspoons of the vinaigrette over each skewer before serving.

4. Garnish with a lemon wedge and serve.