Roasted duck makes for an intriguing alternative to more traditional holiday main dishes. Try the fig and port sauce over grain salads and cooked winter greens, too.
Ingredients
Method
Preheat the oven to 250°F. Rinse and pat duck dry.
Season inside and out with 1 1/4 teaspoon of the salt, then pierce skin all over with the tines of a fork, being careful not to pierce the meat.
Transfer duck to a rack set inside a roasting pan, arranging it breast-side down.
Roast for 2 hours, then drain off accumulated fat, turn duck over and increase the oven temperature to 350°F.
Continue to roast until skin is crispy and brown and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F, about 20 to 30 minutes more.
Meanwhile, prepare sauce. Melt butter in a small saucepan over medium heat.
Add shallots and cook, stirring frequently until soft and golden brown, about 5 minutes.
Add flour and cook, stirring with a wooden spoon, for 1 minute.
Whisk in broth, port and star anise and bring to a simmer.
Continue to simmer until reduced by half, then stir in fig spread and cook, stirring, until sauce begins to thicken.
Stir in remaining 1/4 teaspoon salt, lemon juice and pepper. Strain sauce, discarding star anise.
Carve duck and transfer to a platter. Serve sauce on the side.
Nutritional Info
Serving Size
Calories
540
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.