Braised duck with figs, white balsamic vinegar and mint

Ingredients

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Ingredients

  •   12 good-quality dried figs
  • ml (7fl oz/scant 1 cup) port (any type will do)
  •   4 large duck legs
  •   1 tbsp plain (all-purpose) flour
  •   4 tbsp sunflower oil
  • g (¼oz/¾ tbsp) unsalted butter
  •   2 tbsp chopped mint leaves, stalks reserved
  • g (scant 1oz/2 tbsp) caster (superfine) sugar
  • ml (2½fl oz/1⁄3 cup) white balsamic vinegar
  • ml (28fl oz/3½ cups) brown chicken stock
  •   Sea salt and freshly ground black pepper

Method

  • 1

    Step 1

    The day before, put the figs in a bowl with the port. Cover with clingfilm (plastic wrap) and put in the fridge to marinate overnight. The next day, preheat the oven to 170°C (325°F/Gas 3).
  • 2

    Step 2

    Season the duck legs with salt and pepper, then dip them in the flour. Shake of any excess flour. Put the oil in a large lidded flameproof and ovenproof casserole dish (Dutch oven) over a medium heat. When the oil is hot, add the duck legs and cook for 5 minutes on each side until golden. Remove with a slotted spoon to a plate and set aside.
  • 3

    Step 3

    Pour off the excess oil from the casserole dish (Dutch oven) and reduce the heat. Add the butter, mint stalks, sugar and balsamic vinegar. Cook over a low heat for 4–5 minutes until lightly caramelized.
  • 4

    Step 4

    Return the duck legs to the casserole dish (Dutch oven). Remove the figs from the port with a slotted spoon and pour the port over the duck legs. Add the chicken stock and bring to the boil. Reduce the heat to a simmer and tuck in the marinated figs. Cover with a lid and transfer to the preheated oven. Braise for 2–2½ hours, or until the duck is tender. Add a little more stock if it starts to dry out.
  • 5

    Step 5

    Carefully remove the duck legs and figs with a slotted spoon and divide between the serving plates. Strain the cooking sauce through a fine sieve (strainer) into a small pan and bring to the boil. Add the chopped mint leaves, pour over the duck legs and serve immediately.

Ingredients

  • 12 good-quality dried figs
  • 200 ml (7fl oz/scant 1 cup) port (any type will do)
  • 4 large duck legs
  • 1 tbsp plain (all-purpose) flour
  • 4 tbsp sunflower oil
  • 10 g (¼oz/¾ tbsp) unsalted butter
  • 2 tbsp chopped mint leaves, stalks reserved
  • 25 g (scant 1oz/2 tbsp) caster (superfine) sugar
  • 75 ml (2½fl oz/1⁄3 cup) white balsamic vinegar
  • 800 ml (28fl oz/3½ cups) brown chicken stock
  • Sea salt and freshly ground black pepper