Stuffed Duck with Figs

Rinse the duck. Pat dry and cut off all visible fat. Rub with salt and pepper. Rinse the figs and cut into quarters. Drizzle with the balsamic vinegar.

Cut the toasted into small cubes. Cut the ham into thin strips. Heat the toast, ham and sage with the butter in a pan. Saute until crispy while stirring. Season with salt and pepper. Remove from heat and stir in the figs. Stuff inside the duck. Close the ducks opening with toothpicks. 

Cook the duck by lay in a roasting pan facing up. Bake in a preheated oven at 200°C (approximately 400°F) for about 15 minutes. Turn the duck and turn the oven down to 180°C (approximately 350°F) until crispy, about 45 minutes. Add water if necessary. Baste the duck occasionally with the pan juices.