Prep
20 minCook
40 minReady In
60 minLevel
MediumRating
/rating_on.png "1 Star")
Loading...| 2 ducks (mallard) ready to cook, with giblets | |
| 8 purple figs | |
| 8 dried figs | |
| 10 cl of banyuls | |
| 75 g of butter | |
| 1 tbsp. oil | |
| A few sprigs of parsley | |
| Salt, pepper |
| 1. | Turn on the oven to 210°C. Salt and pepper the ducks. Chop the livers with the dried figs and add 50 g of butter. Add salt and pepper. Slip this stuffing inside each one and flange them. |
| 2. | Heat 25 g of butter and the oil in an ovenproof casserole dish large enough to hold the ducks. Brown the ducks on all sides for 12 to 15 minutes. Add the giblets and brown them as well. |
| 3. | Put the casserole in the oven and let the ducks cook for 30 minutes, turning them and basting them with banyuls twice during cooking. |
| 4. | Remove the ducks from the pot and strain the cooking juices. Boil and reduce for 5 minutes, then adjust the seasoning. Heat the halved fresh figs for 2 to 3 minutes. |
| 5. | Cut up the ducks and put them in a dish with the figs and the stuffing. Coat them with the sauce, sprinkle with parsley and serve. |
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