Duck with fig sauce

Cooking

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.