Duck with Honey Sauce

Ingredients

• 4 duck legs
• 3 tbsp oil
• 8 fresh figs
• 2 onions
• 60 g dried dates
• 3 tbsp honey
• 150 ml beer
• 2 tbsp balsamic vinegar
• 400 ml poultry stock
• Salt
• Pepper
• 1 tsp finely chopped rosemary

Instructions

1. 1.

   Peel the onions, halve them and cut into thin strips.

2. 2.

   Wash the duck legs, pat dry and rub with salt, pepper and rosemary. In a roasting pan, sear the legs on all sides with a little oil. Brush with balsamic vinegar, add onions and dates, then pour in some poultry stock. Roast for about 1-1.5 hours at 180°C. Mix beer and honey to make a glaze; brush the legs periodically and top with stock. Wash the figs, cut into wedges and add them with the onions about 10 minutes before serving. Season the sauce again with salt and pepper. Serve the legs on a warmed plate with the date-fig sauce.