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🍽️ Duck stuffed with figs

485 kcal · 30 min · 4 servings

Ingredients

• 1 small duck (approx. 1,2 kg)
• salt
• pepper (from the mill)
• 2 fresh figs
• 2 tbsp balsamic vinegar
• 1 slice toast bread
• 2 slices raw ham
• 6 small sage leaves
• 1 tbsp butter
• fresh fig (for garnishing)

Instructions

1. 1. Rinse the duck briefly under running water.
2. 2. Pat the duck dry with a kitchen towel.
3. 3. Trim off any visible fat from the duck.
4. 4. Rub the duck with salt and pepper.
5. 5. Wash the figs.
6. 6. Cut the figs into quarters.
7. 7. Drizzle the figs with balsamic vinegar.
8. 8. Cut the toast slice into small cubes.
9. 9. Cut the ham into thin strips.
10. 10. Heat the bread cubes, ham strips, and sage leaves with butter in a pan.
11. 11. Fry the mixture until crispy, stirring occasionally.
12. 12. Season the filling with salt and pepper.
13. 13. Remove the pan from the heat.
14. 14. Mix the marinated figs into the filling.
15. 15. Stuff the duck with the mixture.
16. 16. Secure the belly opening with small wooden skewers.
17. 17. Place the duck breast-side up in a roasting pan.
18. 18. Preheat the oven to 200 degrees Celsius.
19. 19. Place the roasting pan on the lower rack.
20. 20. Roast the duck for about 15 minutes.
21. 21. Turn the duck over.
22. 22. Reduce the oven temperature to 180 degrees Celsius.
23. 23. Roast the duck for another 45 minutes until crispy.
24. 24. Add a little water to the pan if needed.
25. 25. Baste the duck occasionally with the pan juices.
26. 26. Let the duck rest in the turned-off oven for about 10 minutes.
27. 27. Carve the duck.
28. 28. Plate the duck.
29. 29. Garnish the duck with fresh figs.

Nutrition per serving

• kcal: 485
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 12 g