how to make quick Wet-roast duck with figs and vincotto on crisp potatoes

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Wet-roast duck with figs and vincotto on crisp potatoes. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Wet-roast duck with figs and vincotto on crisp potatoes is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Wet-roast duck with figs and vincotto on crisp potatoes is something that I’ve loved my entire life.

Table of Contents

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) Massel 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

Method

  • Step 1
    Preheat oven to 200�C. Rinse ducks and pat dry with paper towels. Cut off necks, trim wings to the first joint, then tie legs together. Using a skewer, prick duck skin all over – this will help to release the fat.
  • Step 2
    Spread carrots, onion, celery, garlic, necks and wing bones over base of a large roasting pan and place ducks on top, breast-side down. Pour stock and 500ml water around. Roast for 1 hour. Turn ducks over and roast for 30 minutes or until very tender and lightly browned.
  • Step 3
    Strain liquid from pan through a fine sieve into a bowl and place in the freezer until the fat solidifies on the top. Scoop off fat and reserve liquid and fat separately.
  • Step 4
    Meanwhile, cool ducks slightly. Carve thighs and legs into marylands and breasts in one piece, then place on an oven tray. Discard vegetables and bones.
  • Step 5
    Cook potatoes in a saucepan of boiling salted water for 3 minutes. Drain, then spread out on a clean tea towel to dry.
  • Step 6
    Heat butter in a frying pan over medium heat, cook figs for 1 minute on each side, then remove from pan. Add duck cooking juices to the pan and simmer until reduced to 375ml (1 1/2 cups). Add vincotto and simmer until mixture is syrupy.
  • Step 7
    Preheat oven to 220�C. Place ducks in the oven for 15 minutes until heated through and skin is crisp.
  • Step 8
    Meanwhile, heat reserved duck fat in a large frying pan and cook potatoes, in 2 batches, for 5 minutes on each side or until golden. Drain on paper towels and season with sea salt.
  • Step 9
    To serve, divide potatoes among plates, top with duck pieces and figs, drizzle with vincotto sauce and scatter with thyme.

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