Marinated Muscovy Duck Stuffed with Figs
- 1 teaspoon cloves
- 1 teaspoon allspice
- 1 teaspoon Coriander
- 1 pinch Mace
- Anise seed
- 3 bay leaves
- 1 organic, zested and juiced Oranges
- 1 Barbary duck (About 2.5 kg)
- 200 milliliters dry Red wine
- 400 grams carrots
- 4 onions
- 4 fresh Figs
- 2 tablespoons (20 grams) butter
- Iodized salt
- black freshly ground pepper
- flat-leaf parsley
- 1 kilogram Celery root
- 100 grams Whipped cream
- 1 large Freezer bag
- Wooden skewer
- Bakers twine
Crush spices in a mortar or blender finely. Grate orange zest and combine with spices.
Rinse and pat dry duck, trim off any fat, if desired, and rub with the spice mixture. Soak towel with red wine and wrap duck into it. Place into a freezer bag and refrigerate for 2 days.
Peel and chop carrots. Peel onions and cut into rings. Cut figs into the wedges. Heat 1 tablespoon of butter in a pan and saute carrots and onions for a few minutes, season with salt and pepper.
Chop parsley and combine half of parsley with figs. Combine with carrot and onion mixture. Season duck with salt outside and inside and stuff with the fig mixture. Secure the opening with wooden skewers and tie with a kitchen twine. Place into a roasting pan and roast in preheated oven at 175°C (convection oven 150°C; gas mark 2) (approximately 350°F) for about 2 ¾ hours or until crispy. If necessary, roast for 20 minutes more on a wire rack.
Peel and dice celery. Combine 150 ml (approximately 3/5 cup) of salted water and orange juice, add celery and simmer for about 30 minutes. Puree and whisk in cream and remaining butter. Season with salt, pepper and nutmeg. Sprinkle with parsley.
Remove duck from the oven and carve into serving pieces. Arange on plates and serve acompanied by the filling and celery puree.