Braised duck with figs, white balsamic vinegar and mint
Cooking Time
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)