Title: Roast Ducks With Figs
Categories: Duck Entree Chef Figs
Yield: 4 Servings

2		Free-range white ducks,
		Approx 2.2kg each, cleaned
		Thoroughly
4		Cloves garlic, peeled and
		Crushed
		Salt
300	g	Butter, melted
		SAUCE:
1		Lemon, sliced and each slice
		Cut in halves
2		Oranges, sliced and each
	sl	Cut in halves
		Juice of 1 lemon
		Juice of 4 oranges
1 1/2	c	Honey
1	c	Brandy
		FIGS:
8		To 12 figs (depending on the
		Size)
		Brown sugar
		TO SERVE:
		Boiled new potatoes tossed
		With butter and parsley
		Green salad

To cook the ducks: pat the ducks dry, inside and out, with paper towels and rub all over with the garlic and salt. Secure the openings with poultry pins, place both the ducks in a large baking dish, breast-side down, and pour over the butter. Place on the centre shelf of a preheated 190'C oven and, after 15 minutes, baste well. Cook for another 15 minutes, then turn the ducks over and baste again. Cook the ducks for a further 45 minutes, basting regularly.

To make the sauce: while the ducks are cooking, place the sliced lemon and orange and the juices in a saucepan with the honey and brandy and cook over low heat, uncovered, for 30 to 45 minutes or until the liquid is slightly syrupy. When the ducks have cooked for the appointed time, remove them from the oven, pour off all the fat from the pan and return the ducks to the pan, then pour over the sauce. Return the ducks to the oven for a further 15 minutes basting once with the sauce during this time.

To cook the figs: slice the figs in half and place on a grilling tray. Sprinkle with brown sugar and grill until the sugar has caramelised.

To serve: cut each duck into 4 pieces with poultry shears and place on serving plates. Spoon over some sauce and serve with the figs, baby new potatoes tossed with butter and parsley and a large green salad. Bon Appetit - Exec.Chef Magnus Johansson

Source: Vogue May'94 DUCKS:

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