Duck with fig sauce

Name: Duck with fig sauce
Total time: 1 h 30 min
Yield: 6-8 servings
Ingredients: salt - to taste; 1 duck weighing 2–2.5 kg; juice and zest of 1 lemon; 1 tsp ground cinnamon; 20 pcs. dried figs; 2 cups dry red wine; honey - 3 tbsp. l.; onion - 1 onion; butter - 5 tbsp. l.; 20 dried barberries

Cookinero 9 December 2022

How to cook Duck with fig sauce

Step 1

1. Prepare the filling. Rinse figs with hot water, 10 pcs. cut in half lengthwise, mix them with 2 tbsp. l. honey, juice and lemon zest. 2. Wash the duck inside and out, dry thoroughly with paper towels, rub the skin with salt. Stuff the bird with a mixture of figs and honey. Fasten the edges of the cut with wooden toothpicks. 3. In a saucepan, melt 1 tbsp. l. oil, add the remaining honey, mix. Coat the duck on all sides with the resulting mixture. Put the duck on a baking sheet, wrap the ends of the legs with strips of foil, cover the whole duck with a sheet of foil. Put a baking sheet in an oven preheated to 220 C, bake for 1.5 hours. For 15–20 minutes. until ready to remove the foil from the duck. 4. Cut the remaining figs into quarters, put in a saucepan, add wine, cinnamon and cook over medium heat, stirring occasionally, for 30 minutes. Without rubbing, but with force pressing on the berries, squeeze the sauce through a sieve. 5. Peel and chop the onion. In the same saucepan, heat 4 tbsp. l. butter, sauté the onion until translucent, 4 minutes. Add barberry. Cook over medium heat for 10 minutes. 6. Mix the onion and barberry with the fig sauce, cover and keep warm until serving. Drizzle the cooked duck generously with the sauce and serve.

BTW Fragrant, sour barberry berries go well with meat, especially with its fatty varieties - pork, lamb, duck meat. Barberry is often added to pilaf, as the acids contained in it contribute to a better breakdown of fats.