Marinated Barbary Duck

Ingredients

• 1 tsp cloves
• 1 tsp allspice berries
• Cinnamon
• 1 tsp coriander seeds
• a pinch nutmeg flower
• anise seeds
• 3 bay leaves
• zest and juice of an untreated orange
• 2.5 kg Barbary duck (1 duck)
• 200 ml dry red wine
• 400 g Carrots
• 4 onions
• 4 fresh figs
• 2 tbsp (20 g) butter
• iodized salt
• freshly ground black pepper
• smooth parsley
• 1 kg knollensellerie
• 100 g heavy cream
• nutmeg

Instructions

1. 1.

   Grind the spices finely in a mortar or blender. Mix in orange zest.

2. 2.

   Rinse the duck thoroughly, remove any excess fat from the cavity if necessary. Rub the spice mixture inside and out of the duck. Soak a muslin cloth with red wine, wrap the duck in it, place in a freezer bag, and refrigerate for about 2 days to marinate.

3. 3.

   Peel and finely chop carrots. Peel onions and cut into rings. Quarter figs. Heat 1 tbsp butter, sauté carrots and onions until lightly browned. Season with salt and pepper.

4. 4.

   Chop parsley; mix half of the parsley with the figs. Salt the duck inside and out, fill it with the fig-parsley mixture. Secure with wooden skewers and kitchen twine. Roast in a roasting pan at 175°C (fan 150°C / gas level 2) for about 2¾ hours until crisp. Optionally finish the last 20 minutes on a rack.

5. 5.

   Peel and cube knollensellerie. Steam in 150 ml salted water with orange juice for about 30 minutes. Puree finely with a hand mixer. Stir in cream and remaining butter. Season with salt, pepper, and nutmeg. Sprinkle remaining parsley over the top.

6. 6.

   Remove duck from oven, carve into portions. Serve with the filling and the knollensellerie-cream puree.