Christmas duck with couscous and dried figs

Recipe from: 12/24/1998 12:00:00 AM
Ingredients 13
Servings 1


Serving Change
  • 375
  • 1
    large onion, chapped
  • 3
    cloves garlic, crushed
  • oil
  • 250
    dried figs, sliced
  • 15
    fresh chopped mixed herbs (thyme, sage and parsley)
  • 200
    red wine
  • 30
    balsamic vinegar
  • salt and freshly ground black pepper
  • 2
  • salt and freshly ground black pepper
  • butter and oil for cooking


Preheat the oven to 180 °C and spray an oven pan with non-stick spray. Prepare the couscous according to the instructions on the packet and set aside. Sauté; the onion and garlic in a little oil until tender. Add the figs and herbs and sauté; for another minute. Add the wine and vinegar and bring to the boil. Remove from the heat and stir in the couscous. Season to taste with salt and black pepper and leave to cool. Remove as much as possible of the fat inside the duck cavity. Season the cavity with salt and black pepper and stuff with the couscous mixture. Truss the duck, prick all over and cover with a little oil and butter. Roast for one to two hours, turning the bird regularly every 20 minutes. Baste with the pan juices. Serve with green fig preserve.

Read more on: poultry  |  roast

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