John Myers
Baked Rosemary Duck with Fig Sauce
The perfect baked rosemary duck with fig sauce recipe with a picture and simple step-by-step instructions.
- 1 Whole duck, about 3 kg
- 2 Branches Rosemary
- Sea-Salt
- 500 ml Chicken broth
- 300 ml Duck stock
- 4 Figs fresh
- 3 tbsp Sugar
- 3 tbsp Cassis
- 100 ml Dry red wine
- 1 tsp Food starch
- Pepper from the grinder
- Preheat the oven to 230 ° C. Wash the duck thoroughly inside and out under running water and pat dry. Remove the fat from the tail end. Pierce the duck skin all around. Lightly salt the duck inside and out. Put the rosemary sprigs in the duck.
- Put the chicken stock in the drip pan and slide it onto the bottom rail in the oven. Place the duck breast up on the oven shelf and slide it over the drip pan. Fry for about 60 minutes until golden brown and pour the stock over and over again. After 60 minutes, switch the oven back to 170 ° C and cook the duck for another 90 minutes. Take the duck out of the oven and carve it.
- Pour the gravy from the drip pan into a saucepan and degrease with kitchen paper. Add the duck stock.
- Wash and quarter the figs. Caramelize the sugar in a saucepan. Add the figs and deglaze with the cassis and red wine. Add the meat stock, bring to the boil and remove the figs. Mix the cornstarch in a little cold water and add to the suace, bring to the boil. Season with salt and pepper and add the figs again.
- Bread dumplings and red wine onions, as well as red cabbage, taste good with it. (see cookbook)
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