Dinner

Moroccan Spiced Duck with Fig and Port Sauce is for Dinner.

Moroccan Spiced Duck with Fig and Port Sauce takes several minutes to prepare.

Moroccan Spiced Duck with Fig and Port Sauce takes several minutes to cook.

Moroccan Spiced Duck with Fig and Port Sauce makes 4 servings.

The ingredients for Moroccan Spiced Duck with Fig and Port Sauce are:

DUCK
1 duck
1 lemon, quartered
Small handful sage leaves
Olive oil
1/2 tsp each, ground cinnamon & ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt

SAUCE
1 Tbsp olive oil
Small knob butter
1 small onion, finely sliced
1 small carrot, finely sliced
2 cloves garlic, crushed
2 sprigs thyme
2 fresh figs, roughly chopped
Fine zest 1/2 orange
Juice of 1 orange
1 cup port
2 cups beef stock
Sea salt & freshly ground pepper

TO SERVE
4 fresh figs
2 tsp honey

Here is how you make Moroccan Spiced Duck with Fig and Port Sauce:

SAUCE Het the olive oil and butter in a saucepan. Add the onion, carrot, garlic and thyme, season and cook until the vegetables are soft and starting to caramelize. Add the figs and cook for 2 minutes. Add the orange zest and juice, port and the stock and bring to the boil,. Reduce the heat and simmer until reduced by half. Tip into a sieve set over a bowl and push the suce through, pressing on the salids to extract as much as possible. This thickens the sauce. Reheat before serving.Prehat teh oven to 180 C.DUCK Rince the duck inside and out and pull off any excess fat. Dry well with kithen towels. Season the cavity and stuff with the lemon and sage. Tie the legs together with kitchen string.Rub the skin with olive oil. Combine the spices and salt and sprinkle all over the duck. Place breast side down on a rack set over a roasting dish with a little was in the dish.Roast for 1 hourk, turn over and roast for a further hour. Remove to a plate, cover loosely and rest for 20 minutes.FIGS Cut a cross in the top of each fig, slicing halfway down so the sides open out like petals. Place in a lightly greased baking dish and place a small piece of butter (optional) and a teaspoon of honey in the centre of each fig. Roast until soft but not falling apart. Set aside.TO SERVE Cut the duck in half through the breast bone and down either side of the backbone. Discard the backbone. Cut each half into two portions. Carefully pull off the rib cage and the cartilage from the breast. This should come away easily if the duck is cooked until very tender.Arrange on sercviing plates and spoon over the port sauce. Place a roasted fig alongside. Serve with you favourite potato dish and a green vegetable.Number of Servings: 4Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Moroccan Spiced Duck with Fig and Port Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 1,054.8

• Total Fat: 78.9 g
• Cholesterol: 228.0 mg
• Sodium: 1,064.1 mg
• Total Carbs: 32.3 g
• Dietary Fiber: 5.0 g
• Protein: 57.4 g