Braised duck with figs, white balsamic vinegar and mint

Name: Braised duck with figs, white balsamic vinegar and mint
Cuisine: Italian
Ingredients: 10 g (¼ oz/¾ tbsp) unsalted butter; 2 tbsp chopped mint leaves, stalks reserved; 25 g (scant 1 oz/2 tbsp) caster (superfine) sugar; 75 ml (2½ fl oz/⅓ cup) white balsamic vinegar; 200 ml (7 fl oz/scant 1 cup) port (any type will do); 4 large duck legs; 1 tbsp plain (all-purpose) flour; 4 tbsp sunflower oil; 800 ml (28 fl oz/3½ cups) brown chicken stock; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 12 good-quality dried figs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Duck legs are relatively cheap and they taste delicious. Slow-braising them produces a sauce with a wonderful flavour. White balsamic vinegar, although not yet as popular as the darker variety, is now becoming more easily sourced from good Italian delis. Tender butter-glazed baby turnips as a side are all you need to complete this dish.

Ingredients

12 good-quality dried figs
200 ml (7 fl oz/scant 1 cup)

Europe
Italy
Main course

Method

The day before, put the figs in a bowl with the port. Cover with clingfilm (plastic wrap) and put in the fridge to marinate overnight.

The next day, preheat the oven to 170°C (325°F/Gas 3).

Season the duck legs with salt and pepper, then dip them in the flour. Shake of