Roasted Duck with Fig and Port Sauce
- 1 (4 1/2- to 5-pound) duck, giblets removed
- 1 1/2 teaspoon fine sea salt, divided
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped shallot
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth, warm
- 1 cup ruby port
- 1 star anise
- 3 tablespoons fig spread
- 1 teaspoon lemon juice
- 1/2 teaspoon ground black pepper
Preheat the oven to 250°F. Rinse and pat duck dry.
Season inside and out with 1 1/4 teaspoon of the salt, then pierce skin all over with the tines of a fork, being careful not to pierce the meat.
Transfer duck to a rack set inside a roasting pan, arranging it breast-side down.
Roast for 2 hours, then drain off accumulated fat, turn duck over and increase the oven temperature to 350°F.
Continue to roast until skin is crispy and brown and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F, about 20 to 30 minutes more.
Meanwhile, prepare sauce. Melt butter in a small saucepan over medium heat.
Add shallots and cook, stirring frequently until soft and golden brown, about 5 minutes.
Add flour and cook, stirring with a wooden spoon, for 1 minute.
Whisk in broth, port and star anise and bring to a simmer.
Continue to simmer until reduced by half, then stir in fig spread and cook, stirring, until sauce begins to thicken.
Stir in remaining 1/4 teaspoon salt, lemon juice and pepper. Strain sauce, discarding star anise.
Carve duck and transfer to a platter. Serve sauce on the side.
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- 1 (4 1/2- to 5-pound) duck, giblets removed
- 1 1/2 teaspoon fine sea salt, divided
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped shallot
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth, warm
- 1 cup ruby port
- 1 star anise
- 3 tablespoons fig spread
- 1 teaspoon lemon juice
- 1/2 teaspoon ground black pepper