Wild Duck With Figs

Ingredients

• 2 mallard ducks, trussed, about 1 3/4 pounds each with necks, livers, hearts and gizzards
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 teaspoon corn, peanut or vegetable oil
• ½ cup finely chopped onion
• 2 tablespoons finely sliced shallots
• ⅓ cup finely diced carrots
• ½ cup finely chopped celery, including a few chopped leaves
• 1 cup dry white wine
• 1 cup chicken broth
• 2 tablespoons sugar
• 1 tablespoon red-wine vinegar
• 1 cup (12 to 24) dried figs or figlets
• 1 tablespoon quetsch (white plum eau de vie), kirschwasser or Cognac
• ½ teaspoon arrowroot or cornstarch
• 1 tablespoon butter

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1750 calories; 159 grams fat; 54 grams saturated fat; 0 grams trans fat; 75 grams monounsaturated fat; 20 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 47 grams protein; 311 milligrams cholesterol; 566 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 450 degrees.
2. Sprinkle ducks inside and out with salt and pepper. Sprinkle necks, livers, hearts and gizzards with salt and pepper. Rub all over with oil. Place ducks, back side down, in baking dish in which they fit closely without touching. Scatter necks, livers, hearts and gizzards around them.
3. Place in oven and bake 30 minutes. Remove from oven. Transfer to warm platter. Cut string.
4. Pour and skim fat from baking dish. Add onion, shallots, carrots and celery. Cook, stirring, until wilted.
5. Add wine and stir to dissolve brown particles that cling to dish. Cook about a minute and turn off heat.
6. When ducks are cool enough to handle, slice off wings and set aside. Cut off thighs and legs. Separate legs from thighs. Remove and discard skin from thighs. Add thighs to saucepan and set aside.
7. Chop wings and legs into 1-inch pieces. Add chopped wings and legs to second saucepan. Scrape vegetables and cooking liquid into second saucepan. Cook down over high heat 2 minutes. Add broth and bring to a boil. Let cook over high heat 10 minutes.
8. Slice breast meat from each duck to produce 4 whole pieces. Remove and discard skin. Add breast meat to saucepan containing thighs. Set aside. Cover, keep warm, but do not heat.
9. Put sieve in saucepan and add sauce with solids. Strain; discard solids. There should be about 1 1/2 cups.
10. Use small, heavy saucepan and add sugar and vinegar. Cook this down, watching carefully until vinegar evaporates. Cook until sugar is caramel-colored. Do not burn. Add sauce. Add figs. Bring to boil and let cook over high heat about 5 minutes.
11. Blend quetsch and arrowroot and stir into simmering sauce. Swirl in butter. Pour sauce over thighs and breast meat and serve with rice.

1 hour 25 minutes