The Dense richness of duck is perfectly accented by the figs and port wine, especially after the figs have cooked in the sauce. This is a wonderful holiday dish and is sure to impress your guests.

 

 

Serves 4 to 6

Ingredients

– 1 (5-pound) duck

– 3 tablespoons olive oil

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

– 2 tablespoons unsalted butter

– 3 shallots, chopped

– 1 cup port wine

– 2 cups low-sodium chicken stock (or water)

– Juice of 1 lemon

– 1 teaspoon ground cinnamon

– 1/2 teaspoon allspice (optional)

– 1 teaspoon ground ginger

– 3 tablespoons honey

– 8 dried black mission figs

Directions

1. Preheat the oven to 375 degrees.

2. Wash the duck and pat it dry.

3. Make small slits all over the breasts. Rub with the olive oil and season with salt and pepper.

4. Place the duck in a roasting pan, breast side up, and bake for 1 hour. Turn it over and cook for another hour until it is tender.

5. Place the duck on a serving platter and cover to keep warm.

6. Discard all but 2 tablespoons of duck fat from the pan.

7. Add the butter and shallots to the duck fat in the pan. Sauté on medium heat for 5 minutes or until the shallots are translucent.

8. Add the port wine and deglaze the pan, using a wooden spoon to scrape up all the brown bits from the bottom of the pan. Then add the stock.

9. Stir in the lemon juice, cinnamon, allspice, ginger, and honey. Bring to a boil.

10. Lower the heat, add the figs, and simmer until the sauce is thick and has reduced by half.

11. Cover the duck with the sauce and surround it with figs.

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