Spiced Duck with Figs and Lemon
Ingredients
- Ingredients
- 4 red onions
- 2 organic lemons
- 1 duck leg (2 kg)
- 2 sprigs Mugwort
- salt
- freshly ground peppers
- 150 grams Dried fig
- 1 Cinnamon stick
- 2 Star anise
- 2 bay leaves
- 1 tsp peppercorns
- 1 pinch allspice
- 200 milliliters duck stock
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Peel and quarter the onions. Rinse the lemons under hot water and cut into quarters. Rinse the mugwort, shake dry and pluck leaves. Rinse the duck inside and out, and season with salt and pepper to taste. Stuff the duck with half the onions, lemons, mugwort and figs. Prick the duck all over with a toothpick and place in a roasting pan with the breast side facing down. Add some water to coat the bottom of the roasting pan. Roast in the oven for 45 minutes.
Add the remaining onions, lemons and figs to the roasting pan. Season with the cinnamon stick, star anise, bay leaf, peppercorns, and allspice. Stir in the duck stock. Turn the duck so the breast is facing up and roast for another 45-60 minutes, while basting with the pan juices. Remove the duck from the roasting pan and place on a rack with a drip pan underneath. Roast until golden brown, about 10 minutes
Skim the fat from the pan juices and season with salt and pepper to taste. Carve the duck and serve on warm plates with the sauce.
