Ingredients
- 1 (4-pound) Muscovy duck
- Salt to taste
- 3 tablespoons butter
- 1 tablespoon finely chopped shallot
- 1 tablespoon flour
- 1 cup chicken broth, warm
- 1 cup ruby port
- 1 star anise, broken into pieces
- 3 tablespoons Adriatic fig spread
- Lemon juice to taste
- Black pepper to taste
Preparation
Step 1
Preheat oven to 250°F. Rinse and dry duck; trim off any loose fat. Season inside and out with salt, then pierce skin all over with the tip of a sharp knife, 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 oven temperature to 350°F. Continue to roast until skin is crispy and brown, 20 to 30 minutes more.
Meanwhile, prepare sauce. Melt butter in a small, heavy saucepan over medium heat. Add shallots and sauté until soft. Add flour and cook, stirring with a wooden spoon, for 1 minute. Whisk in broth, port and 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 lemon juice, salt and pepper. Strain; discard star anise.
Carve duck and transfer to a platter. Serve sauce on the side.