Duck leg in fig leaf with fig sauce

Ingredients for 2 servings:

• 2 duck legs
• 6 fig leaves (depending on size)
• 100 ml red wine
• 1 fig(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

in a Roman pot with fig leaves fresh from the tree

Water the earthenware pot, pick 6-8 fig leaves fresh from the tree, cut out the stems, and if the leaves are large, perhaps also part of the main leaf rib. Wash the leaves thoroughly and let them drain. Place the unseasoned duck legs skin-down in a cold cast iron pan and roast until crispy. Salt the flesh side before turning. Line the drained earthenware pot with fig leaves, turn the legs over again to pepper the flesh side. Then place the pieces skin-side up in the earthenware pot, season them well with salt and pepper, and cover with fig leaves. Pour in about 50 to 100 ml of red wine. Place in a cold oven and heat to 200°C. About 20-30 minutes after the temperature has been reached, reduce the temperature to 150-160°C and roast for about another hour. Meanwhile, for the sauce, finely chop a fig and cook it with a little salt and 50 ml red wine until very soft. Once the cooking time is up, remove the Roman pot. Slow cooking in the Roman pot makes the meat buttery tender, allowing the flavors to meld well. The leaves must, of course, be removed before eating; the upper leaves will be dry, the lower leaves will be soft but still leathery. They will then release their flavor into the roasting juices. Remove the legs and keep warm. Pour the skimmed roasting juices into the red wine and fig mixture, bring back to a brisk boil or reduce the heat, and blend the sauce with a hand blender, seasoning to taste, and adding more seasoning if necessary.