Nigel Slaters Duck With Figs And Barolo Recipes

NIGEL SLATER'S DUCK WITH FIGS AND BAROLO

Nigel Slater's Duck with Figs and Barolo image

I'd never thought to pair the fruit with duck legs before reading Nigel Slater's Ripe. The simplicity called out to me. Duck, wine, figs and little else make for a rustic, easy meal.

Provided by Kate Williams

Categories Entree Mains

Time 45m

Yield 2

Number Of Ingredients 4

Ingredients

2 duck legs
A few sprigs of thyme
4 figs
A wineglass of red wine, such as Barolo

Steps:

Preheat the oven to 400°F (200°C). Season the duck legs with salt and black pepper, tuck in the thyme sprigs, then roast in the oven until golden and crisp-skinned-a matter of 25 to 30 minutes or so.
Holding the duck in place with a spatula, pour off the fat and reserve for another day. It will be wonderful for potatoes. Cut the figs in half and tuck them, cut side down, around the duck. Pour in the red wine and place over medium heat until the wine has evaporated by half and the figs have softened, scraping any crusty bits from the pan into the wine.

Nutrition Facts : Calories 234 kcal, Carbohydrate 21 g, Cholesterol 52 mg, Fiber 3 g, Protein 13 g, SaturatedFat 1 g, Sodium 633 mg, Sugar 16 g, Fat 6 g, ServingSize serves 2, UnsaturatedFat 0 g

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