Slow-roasted duck with figs and preserved ginger

November 13, 2015 (Last Updated: January 11, 2019)
Slow-roasted duck with figs and preserved ginger recipe

This slow-roasted duck with figs and preserved ginger is a deliciously tender dish that’s perfect for entertaining and sure to impress your guests. The fruitiness of the figs and tang of ginger are beautifully emphasised by the succulent duck meat.

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Slow-roasted duck with figs and preserved ginger

Serves: 6 – 8
Cooking Time: 2 hours 30 minutes + 4 – 5 hours, to soak

Ingredients

  • 240g coarse sea salt
  • 220g molasses
  • 4L water
  • 2 whole ducks
  • 225g white sugar
  • 60g white sesame seeds
  • 12 fig leaves, halved (optional)
  • 10 fresh figs
  • 6 artichokes, trimmed and quartered
  • 200g preserved ginger
  • freshly ground black pepper, to taste

Instructions

1

Dissolve the salt and molasses in the water in a bucket, submerge the ducks and allow to soak, 4 – 5 hours.

2

Melt the sugar in a saucepan over medium heat to make a light caramel. Add the sesame seeds, pour onto greaseproof paper and allow to cool until a brittle forms. Roughly chop and set aside. Preheat the oven to 180°C.

3

Stuff the fig leaves inside the cavity of each duck and truss with string. Cook the ducks, covered, 1 hour and 30 minutes. Pour off the excess fat and place the figs and artichokes in the roasting tray. Cook for a further 45 minutes until the figs are soft and the ducks are golden brown.

4

Place the ducks on a serving tray and spoon over the figs, artichokes and ginger. Season to taste. Sprinkle pieces of the sesame brittle over the ducks and serve immediately.

 

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November 13, 2015 (Last Updated: January 11, 2019) By
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