Moroccan Spiced Duck with Fig & Port Sauce
- Number of Servings: 4
Ingredients
DUCK1 duck1 lemon, quarteredSmall handful sage leavesOlive oil1/2 tsp each, ground cinnamon & ground ginger1/4 tsp ground nutmeg1/2 tsp saltSAUCE1 Tbsp olive oilSmall knob butter1 small onion, finely sliced1 small carrot, finely sliced2 cloves garlic, crushed2 sprigs thyme2 fresh figs, roughly choppedFine zest 1/2 orangeJuice of 1 orange1 cup port2 cups beef stockSea salt & freshly ground pepperTO SERVE4 fresh figs2 tsp honey
SAUCE Het the olive oil and butter in a saucepan. Add the onion, carrot, garlic and thyme, season and cook until the vegetables are soft and starting to caramelize. Add the figs and cook for 2 minutes. Add the orange zest and juice, port and the stock and bring to the boil,. Reduce the heat and simmer until reduced by half. Tip into a sieve set over a bowl and push the suce through, pressing on the salids to extract as much as possible. This thickens the sauce. Reheat before serving.
Prehat teh oven to 180 C.
DUCK Rince the duck inside and out and pull off any excess fat. Dry well with kithen towels. Season the cavity and stuff with the lemon and sage. Tie the legs together with kitchen string.
Rub the skin with olive oil. Combine the spices and salt and sprinkle all over the duck. Place breast side down on a rack set over a roasting dish with a little was in the dish.
Roast for 1 hourk, turn over and roast for a further hour. Remove to a plate, cover loosely and rest for 20 minutes.
FIGS Cut a cross in the top of each fig, slicing halfway down so the sides open out like petals. Place in a lightly greased baking dish and place a small piece of butter (optional) and a teaspoon of honey in the centre of each fig. Roast until soft but not falling apart. Set aside.
TO SERVE Cut the duck in half through the breast bone and down either side of the backbone. Discard the backbone. Cut each half into two portions. Carefully pull off the rib cage and the cartilage from the breast. This should come away easily if the duck is cooked until very tender.
Arrange on sercviing plates and spoon over the port sauce. Place a roasted fig alongside. Serve with you favourite potato dish and a green vegetable.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Prehat teh oven to 180 C.
DUCK Rince the duck inside and out and pull off any excess fat. Dry well with kithen towels. Season the cavity and stuff with the lemon and sage. Tie the legs together with kitchen string.
Rub the skin with olive oil. Combine the spices and salt and sprinkle all over the duck. Place breast side down on a rack set over a roasting dish with a little was in the dish.
Roast for 1 hourk, turn over and roast for a further hour. Remove to a plate, cover loosely and rest for 20 minutes.
FIGS Cut a cross in the top of each fig, slicing halfway down so the sides open out like petals. Place in a lightly greased baking dish and place a small piece of butter (optional) and a teaspoon of honey in the centre of each fig. Roast until soft but not falling apart. Set aside.
TO SERVE Cut the duck in half through the breast bone and down either side of the backbone. Discard the backbone. Cut each half into two portions. Carefully pull off the rib cage and the cartilage from the breast. This should come away easily if the duck is cooked until very tender.
Arrange on sercviing plates and spoon over the port sauce. Place a roasted fig alongside. Serve with you favourite potato dish and a green vegetable.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 1,054.8
- Total Fat: 78.9 g
- Cholesterol: 228.0 mg
- Sodium: 1,064.1 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 5.0 g
- Protein: 57.4 g
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