Roast duck with port and fig sauce
28
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Combine port, stock, sweet dried figs, rosemary and a cinnamon stick to make a sweet irresistible sauce to serve with perfectly cooked roast duck.
Ingredients
Port
2 cup(s), (500ml)
Salt reduced chicken stock
1 cup(s), (250ml)
Dried fig(s)
½ cup(s), (100g)
Fresh rosemary
2 tbs, 2 sprigs
Cinnamon quill
1 whole
Raw untrimmed skin-on duck
1280 g, Buy 8 x 200g breasts, then trim fat
Cherries
200 g, halved, stones removed
Fresh flat-leaf parsley
⅓ cup(s)
Instructions
1
Preheat oven to 180°C. Line a baking tray with baking paper.
2
Place port, stock, figs, rosemary and cinnamon in a medium saucepan over high heat. Boil, stirring occasionally, for 20 minutes or until reduced by half. Discard rosemary and cinnamon.
3
Meanwhile, score duck by making three slashes through the skin (without cutting through flesh). Heat a large frying pan over medium heat. Add duck, skin-side down, and cook for 5 minutes or until golden and crisp and most of the fat has been rendered. Turn and cook for 2 minutes or until browned. Transfer to prepared tray.
4
Bake for 6-8 minutes or until cooked to your liking. Cover duck with foil and set aside for 5 minutes to rest before slicing.
5
Using a stick blender, blend sauce until smooth. Serve duck with sauce and top with cherries and parsley.
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