Nigel Slater's Duck with Figs and Barolo
If you have around 45 minutes to spend in the kitchen, Nigel Slater's Duck with Figs and Barolo might be an outstanding gluten free and dairy free recipe to try. This main course has 548 calories, 47g of protein, and 20g of fat per serving. This recipe serves 2 and costs $4.85 per serving. 44 people were glad they tried this recipe. If you have wine, figs, thyme sprigs, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is good. If you like this recipe, you might also like recipes such as Nigel Slater's Coq au Riesling, Nigel Slater's Shrimp with Asian Greens, and Nigel Slater's Hot, Sweet Plum Chutney.
Servings: 2
Ingredients:
2 duck legs
4 figs
A few sprigs of thyme
A wineglass of red wine, such as Barolo
Equipment:
oven
spatula
frying pan
Cooking instruction summary:
Procedures 1 Preheat the oven to 400°F (200°C). Season the duck legs with salt and black pepper, tuck in the thyme sprigs, then roast in the oven until golden and crisp-skinned—a matter of twenty-five to thirty minutes or so. 2 Holding the duck in place with a spatula, pour off the fat and reserve for another day. It will be wonderful for potatoes. Cut the figs in half and tuck them, cut side down, around the duck. Pour in the red wine and place over medium heat until the wine has evaporated by half and the figs have softened, scraping any crusty bits from the pan into the wine.
Step by step:
1. Preheat the oven to 400°F (200°C). Season the duck legs with salt and black pepper, tuck in the thyme sprigs, then roast in the oven until golden and crisp-skinned—a matter of twenty-five to thirty minutes or so.
2. Holding the duck in place with a spatula, pour off the fat and reserve for another day. It will be wonderful for potatoes.
3. Cut the figs in half and tuck them, cut side down, around the duck.
4. Pour in the red wine and place over medium heat until the wine has evaporated by half and the figs have softened, scraping any crusty bits from the pan into the wine.
Nutrition Information:
covered percent of daily need
