You only need duck thighs, and seasoning. I use a roasting bag as this prevents stain in the oven, as well as preserving the meat moist and tender. The third ingredient is time, lots of time. Leave the duck in the oven for 4-5 hours on low heat before removing it for a crisp finish under the grill. In the mean time you can wind down before the guests are arriving.
And delicious dried figs
I am running out on delicious dried figs I bought at Saluhallen in Göteborg last spring. I have found that they will keep their form, even through a long roasting process. I placed 6 of them in the roasting bag and allowed them to simmer for hours. Delicious juices from the confit made them swell. The gentle sweet spicy aromas combined with the salt, pepper and garlic. Perfect to the tender, delicious duck.
More food with figs
- Salad of cured fillet of moose, figs, balsamico and truffle oil (April 24th 2010)
- Traditional chicken tagine flavoured with figs and aromatic North African spices as srved by my friend Dagfinn Skoglund (April 1st 2010)
- Figs with prosciutto as served at Riva, Scituate MA (August 13th 2009)
- Filo pastry filled with figs and blue cheese as served at Mezza Luna in Johannesburg (December 27th 2007)