Crispy Roasted Duck with Fig and Port Sauce

By Muzungu

for muscovy dusk

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.