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Wet-roast duck with figs and vincotto on crisp potatoes
Wet-roast duck with figs and vincotto on crisp potatoes
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Roast duck with figs and crispy potatoes - a culinary masterpiece.
Ingredients:
  • 2 x 2kg ducks
  • 2 carrots, roughly chopped
  • 1 large onion, roughly chopped
  • 2 stalks celery, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 500ml (2 cups) chicken style liquid stock
  • 1kg sebago potatoes, peeled, cut into 5mm-thick slices
  • 40g butter
  • 6 small figs, halved
  • 60ml (1/4 cup) vincotto (see note)
  • Thyme leaves, to serve
Instructions:
  • Preheat the oven to 200°C while you prepare the ducks. Rinse them well, pat them dry with paper towels, remove the necks, trim the wings, and tie the legs together. Use a skewer to prick the duck skin all over to enhance fat release.
  • Arrange the carrots, onion, celery, garlic, necks, and wing bones at the bottom of a large roasting pan. Place the ducks on top, breast-side down. Pour stock and 500ml water around the ducks. Roast for 1 hour. Flip the ducks over and continue roasting for 30 minutes until tender and lightly browned.
  • Pour the pan juices through a fine sieve into a bowl. Chill in the freezer until the fat solidifies on the surface. Remove and store the fat and liquid separately.
  • Allow the ducks to cool slightly. Carve the thighs and legs into marylands and leave the breasts whole, then place them on a baking tray. Remove the vegetables and bones.
  • Boil potatoes in salted water for 3 minutes until just tender. Drain and spread on a clean tea towel to dry.
  • Melt butter in a frying pan over medium heat. Sear figs for 1 minute on each side, then transfer to a plate. Pour duck cooking juices into the pan and simmer until reduced to 375ml (1 1/2 cups). Stir in vincotto and simmer until thickened into a syrupy consistency.
  • Preheat the oven to 220°C. Roast the ducks for 15 minutes until they are heated through and the skin is crispy.
  • Heat reserved duck fat in a large frying pan, and cook potatoes in 2 batches for 5 minutes on each side until golden. Drain on paper towels and season with sea salt.
  • Plate the potatoes, layer with the duck pieces and figs, generously drizzle with vincotto sauce, and sprinkle with fresh thyme before serving.

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