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Duck with Figs

I bought a duck! I've never actually cooked a duck before. I watched and assisted a little with Judith, when she fixed us dinner during our Palmabella's Italy tour. I had the butcher cut it up for me, so the parts would be recognizable. I rubbed the legs, thighs and breasts with some softened unsalted butter, then seasoned them with a mixture of sea salt, garlic, and rosemary. Then I drizzled each piece with some good Italian honey and roasted them at 450 for 40 minutes. I removed the duck pieces to a platter, then poured the drippings into a saucepan. After skimming off the fat, I reduced the liquid to about half and poured the dark caramelly "sauce" over the crispy duck pieces.

During the last 40 minutes, in a separate buttered baking dish, I cooked figs (from Nancy and Bill) that were cut in half, dotted with butter and drizzled with honey. The combination was wonderful! We have enough leftovers for another meal.

duck%20%26%20figs.jpg

Comments (5)

Barb Cabot:

Palma I LOVE duck! This sounds wonderful.

sandrac:

Well done, Palma. I'm scared of ducks -- dead or alive -- but yours actually looks very tasty!

That looks so yummy! My dad used to cook duck when I was little. I have never tried it myself though. Not sure where I would find duck here. I guess Chinatown would be the only place.

I was surprised to see you add butter to the duck. Mine always have so much available fat that I sometimes remove some, but always score breast skin so it can escape and mingle. (removed duck fat can be rendered, and in turn will render your roasted potatoes heavenly.)

Your duck looks so good. I've cooked duck breasts before, but that's all. You're so lucky to have recieved that gift of the figs.

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