Figs seem to be popping up everywhere I look at the moment. They're all over my Instagram feed and beautiful boxes of them are tempting me in the supermarket. I know how Adam and Eve must have felt. When Gressingham Duck, the remarkable duck people, asked me to come up with a twist on the usual fruity sauces served with roast duck, figs immediately sprang to mind. This fruit is worthy of much more than the humble Fig Roll.
Combining fruit with meat is a bit of a Marmite thing for some folk. With the exception of a Ham and Pineapple pizza I'm generally in the love camp. In some cases its a real match made in heaven. Pork & Apple being a perfect example. The sharpness of the fruit cuts through the fattiness of the meat and makes the perfect combination. Duck is often paired with Plumb, Orange and Cherry sauces. Time for an in-season figgy twist.
ROAST DUCK WITH FIG, PORT AND STAR ANISE
1 Whole Gressingham Duck
8 Fresh Figs
150ml Port
1 Tbsp Balsamic Vinegar
1 Star Anise
25g Demerara Sugar
Salt & Pepper
Roast Duck
Pre-heat your oven to 220°C, Fan 200°C, Gas Mark 7
Remove all packaging. Take bag of giblets out of the body cavity (they’re useful for stock)
Weigh the duck without the giblets. It’s important to do this – don’t just use the weight on the bag, as this includes the giblets
Place on a rack in the roasting tin, prick the skin all over an rub a teaspoon of salt into the skin
Roast in the middle of the oven for 20 minutes per 500g, plus 20 minutes extra
Cut a cross in the top of 4 of the figs, going only 3/4 of the way down. Nestle these in the corner of the roasting tin with the duck for the last 15 minutes of cooking.
Rest the duck for 10-20 minutes before serving.
Fig Sauce
Chop up four of the figs into 0.5cm cubes and place in a small pan with the star anise, port, balsamic vinegar and sugar.
Bring to a gentle simmer and cook for 10-15 minutes or until syrupy and jammy.
Taste and season with salt and pepper.
Serve alongside the roast duck and roasted figs.
For further inspiration take a look at these 10 quacking (sorry!) recipes from fellow food bloggers plus a couple more from me. Lots more to be found in the recipe section of www.gressinghamduck.co.uk
- Vietnamese Style Duck, Noodle and Crunchy Vegetable Salad by Recipes from a Pantry
- Tea Smoked Duck with Rice Noodle Salad by Supper in the Suburbs
- Smoked Duck Salad with Blackcurrant Glazed Figs, Blue Cheese and Toasted Hazelnuts by The Foodie Couple Blog
- Duck Breast & Plum Salad by Foodie Quine
- Crispy duck wraps with chocolate hoisin sauce by Emily's Recipes & Reviews
- Duck Legs with an Orange & Chilli Glaze by Gingey Bites
- Crispy Duck Legs with Gluten Free Hoisin Sauce by Natural Kitchen Adventures
- Thai Style Duck with Coconut, Pineapple and Pak Choi by Foodie Quine
- Duck with Blackberry Relish by How to Cook Good Food
- Baharat Spiced Roast Duck over and Orange and Pomegranate CousCous Salad by Recipes from A Pantry
Gressingham Duck have provided have provided a fantastic hamper worth almost £60 as a giveaway for readers of Foodie Quine. It contains:
• 2 x duck steaks (£4.75 each)
• 2 x duck legs (£4.00 each)
• A whole duck (£8.99)
• Mini fillets (£4.00)
• Duck breast (£8.49)
• Pulled duck legs (£4.00)
• A Gressingham Apron (RRP £15.00)
• A Gressingham Thermometer (RRP £5.00)
Entry is via the Rafflecopter widget below. To enter, let me know in a comment "What's your favourite way to eat duck?" For additional bonus entries you can follow me on Twitter, Tweet about the Giveaway or like me on Facebook. Giveaway ends 12th October 2015 12:00am. Good Luck!
a Rafflecopter giveaway
Disclosure - Gressingham Duck provided me with product and vouchers in return for this post. All views expressed are my own.
