Duck with figs
Instructions
The duck must be with giblets and ready for cooking.
Prepare the soup: Peel and chop onion and carrots.
Peeled and pounded a clove of garlic.
Put all in a pan with the duck giblets, marjoram, thyme, salt and peppercorns.
Add 50 cl of water, bring to the boil then reduce the heat and let simmer for 45 minutes, skimming the surface of the liquid: it must shrink to half volume.
Pass through a sieve.
You heat the oven to 170 degrees.
Soffregate the inside of the duck with salt and pepper.
Peeled and pounded the remaining garlic.
Peel the Orange and divide it into wedges.
Put the garlic cloves, orange juice and Bay leaves inside the duck.
Sew the opening.
Prick the surface with a needle.
You heat the oil in a saucepan and duck from all parties.
Remove the excess fat.
Pour the duck broth and white wine in a saucepan.
Bring to the boil and pour immediately on the duck.
Add the thyme.
Cover the Pan, bake and cook for an hour and thirty minutes to two hours: the duck is cooked when inserting a needle in the thigh, emerges a clear sauce.
When cooked, drain the duck, remove the wires and keep warm on a serving dish.
Remove the thyme.
Dried figs without washing them and cut them into four.
Degreased than cooking duck sauce and add the figs.
Bring to the boil.
Check the seasoning.
Once the figs are warm, pour over duck and serve.
Suggested wine: Brunello di Montalcino.
Ingredients and dosing for 4 persons
- 2 pinches of thyme
- 2 pinches of marjoram
- 2 carrots
- 1 onion
- 1 sprig of thyme
- 1 tablespoon of olive oil
- 1 orange
- 2 leaves of laurel
- 3 cloves of garlic
- 50 cl of dry white wine
- 250 g of dried figs
- 1 duck from 1750 g
- Pepper
- Salt