Roasted Duck Maryland with Red Wine and Figs

Indulge in delicious, sweet, rich and inspiring food this Christmas with this red wine and fig sauce. 

Ingredients

• 4 duck Marylands 
• 1 tbsp olive oil 
• 3 onions, chopped 
• 2 garlic cloves, chopped 
• 150 ml brandy 
• 2 cups (500 ml) chicken stock 
• 8 dried figs, stems removed 
• 1 cinnamon quill 
• 1/2 cup salt 
• Salt and cracked black pepper, to taste 
• Crusty bread, for serving
  

Method

1. Coat the duck Marylands in 1/2 cup of salt and let sit for at least 15 minutes. Pat dry again before cooking.
2. In a heavy-based saucepan, heat the olive oil over medium-high heat. Brown the duck all over, then remove and set aside. 
3. Add the chopped onions to the pan and cook for about 15 minutes, stirring occasionally, until golden and caramelised.
4. Add the garlic and cook for another minute. Pour in the brandy and increase the heat to high. Cook until the liquid has reduced by half. Return the duck to the pan. Add the chicken stock, dried figs, cinnamon quill, and a pinch of black pepper. 
5. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 40 minutes, or until the duck is tender.
6. Remove the cinnamon stick. Serve the duck and figs with the rich pan juices, accompanied by fresh, crusty bread to soak up the sauce.