For Christmas Eve dinner my daughter saw a recipe (link below) and requested Seared Duck Breast with Fresh Figs and Black Currant Sauce. I would love to accommodate her request as it sounds delicious.
I haven't made duck in eons, as I posted on another thread. But accepting that challenge, I now have another. Fresh figs just aren't available in Connecticut. I thought maybe a specialty food store might import them from somewhere where figs are in season, but no luck.
So I came across these garland figs:
Looking at the recipe, those of you who know figs, do you think this would be an appropriate substitute? If not, can you think of another fig substitute (canned/frozen)?
If not, I think I will suggest a Raspberry-Port sauce, Cherry Sauce, Pinot Noir Sauce or Blackberry Sauce instead.
Thanks for your thoughts.