Peppered Duck with Figs in Port Sauce
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INGREDIENTS 3 Long Island ducks
5 tablespoons kosher salt
1/4 cup cracked pepper
2 tablespoons rosemary
3 cloves fresh garlic
2 tablespoon paprika
Figs in Red Port SauceThaw the ducks in the refrigerator where they will not bleed as much as they would at room temperature. When thawed, remove their wrappings. Dry them on wire racks in the refrigerator for 2 days. This drying insures a crisp skin.
After the ducks have dried well, season them with the salt, pepper, rosemary, garlic and paprika.
Roast the ducks for 1 hour at 350 degrees.
Turn the oven down to 275 degrees and continue cooking for 30 minutes. This slow cooking will render the excess fat.
Let the ducks cool. Bone them; first quarter the ducks, then remove all bones except the drumsticks, which you need to retain the shape of the quarter.
Before serving, reheat the ducks in a 400 degree oven for 5 minutes. Crisp them for 10 seconds or so under the broiler. Serve with Figs in Red Port Sauce.
FIGS IN RED PORT SAUCE
4 dry figs
2 cups port
Duck bones from the 3 ducks
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 onion, coarsely chopped
2 cups beef broth
1/4 cup sugar
Juice and julienned zests of 2 lemons
1 tablespoon cornstarch dissolved in 1 tablespoon portSoak the figs in the port overnight. When ready to make the sauce, remove the figs and cut them into julienne strips. Reserve the port.
Simmer the duck bones and vegetables in beef broth for 2 to 3 hours. Strain the stock and combine with the port.
Reduce the port and duck broth by half. When reduced, add the sugar, the lemon juice and zests, the figs and the cornstarch mixture to thicken. Taste for seasoning.
NOTE - Although this dish requires a number of steps and is a fairly complicated recipe, it lends itself to ahead-of-time preparation. You can pre-roast the duck hours or even a day before the final 10-minute roasting and short broiling. The sweet sauce complements the duck well.