Nigel Slater's Duck with Figs and Barolo

Name: Nigel Slater's Duck with Figs and Barolo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 duck legs; 4 figs; 3 sprigs A few of thyme; 1 glass A wine of red wine, such as Barolo

You can never have too many main course recipes, so give Nigel Slater's Duck with Figs and Barolo a try. One serving contains 548 calories, 47g of protein, and 20g of fat. This recipe serves 2. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up a wineglass of wine, figs, a few sprigs of thyme, and a few other things to make it today. To use up the figs you could follow this main course with the Panna Cotta With Figs as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

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 twenty-five to thirty minutes or so.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Duck Leg

Equipment you will use

Oven

Holding the duck in place with a spatula, pour off the fat and reserve for another day. It will be wonderful for potatoes.

Ingredients you will need

Potato

Whole Duck

Equipment you will use

Spatula

Cut the figs in half and tuck them, cut side down, around the duck.

Ingredients you will need

Whole Duck

Figs

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.

Ingredients you will need

Wine