Spiced Duck

Ingredients

• 4 red onions
• 2 untreated lemons
• 1 duck (pre-cooked; about 2 kg)
• 2 stems of savory
• Salt
• Pepper (freshly ground)
• 150 g soft figs
• 1 cinnamon stick
• 2 star anise
• 2 Bay leaves
• 1 tsp peppercorns
• a pinch of allspice
• 200 ml duck stock

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Peel and quarter the onions. Wash and quarter the lemons. Rinse the duck inside and out, then pat dry. Remove a stem of savory. Mix with salt and pepper, seasoning the duck on both sides. Stuff the duck with half the lemons, onions, and figs. Prick the skin all over with a toothpick and place breast-side down in a roasting pan. Add a little water and roast for about 45 minutes.

2. 2.

   Add the remaining figs, lemons, onions, and spices to the pan, pour in some stock, turn the duck, and roast for another 45–60 minutes, basting frequently. Remove from the pan and place on a rack (fat drips into a skillet below) under the preheated grill for about 10 more minutes until golden brown. Skim the fat from the sauce, season with salt and pepper. Slice the duck and serve with the sauce over warmed plates.