Duck Legs with Bourbon Glaze and Dried Figs| Christy Rost
- 8 8-ounce duck legs
- Coarse sea salt and freshly ground black pepper, to taste
- ¼ cup shallot, peeled and minced
- 1 cup bourbon whiskey
- ½ cup beef stock or broth
- 2 teaspoons dark brown sugar, packed
- 1 8-ounce package Mission dried figs, stemmed and halved
Preheat the oven to 400 degrees. Rinse the duck and dry on paper towels and trim excess skin to the shape of the meat. Score the skin with a sharp knife to create a diamond pattern, taking care not to pierce the meat. Season both sides with salt and pepper.
Preheat a large skillet over medium heat. When it is hot, place the meat, skin side down, in the skillet and cook 4 to 5 minutes until the skin is brown and crisp, draining excess fat as needed. Turn it over and cook 4 minutes more to sear the meat. The meat may be prepared to this point, wrapped, and chilled overnight. Reserve the meat drippings and chill until shortly before making the sauce.
Transfer the meat to a roasting pan, drain the fat from the skillet, and set the skillet aside while the meat roasts in the oven. Roast 30 to 35 minutes, or until the meat is pink inside and juices are clear when the meat is pieced with a fork. Remove it from the oven and cover to keep it warm.
While the meat rests, preheat the skillet over medium heat. When it is hot, add the shallot and sauté 1 minute, stirring constantly. Deglaze the pan with bourbon and beef stock, scraping up any brown bits on the bottom of the pan. Bring the sauce to a boil and cook until the liquid has reduced by half. Stir in the brown sugar and figs, and cook 2 minutes more, stirring frequently, until the sauce has thickened into a glaze. Spoon the glaze over the duck and garnish with the figs.
Yield: 8 servings