Duck Stew with Black Figs

Name: Duck Stew with Black Figs
Ingredients: Freshly ground black pepper; 1½ cups medium-bodied red wine such as Rioja; 1 bay leaf; 1 tablespoon kosher salt, plus more to taste; 32 small or 24 medium fresh black figs (1½ pounds), stemmed; Two 4-pound ducks, each cut into 16 serving pieces as for Chinese food (have the butcher do this), necks, gizzards, and wings reserved for stock; 5 sage leaves; 8 medium cloves garlic, smashed, peeled, and cut lengthwise in half

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

The richness of duck has an affinity for young turnips in the spring. The figs are a good fall version.

Ingredients

Two 4-pound ducks, each cut into 16 serving pieces as for Chinese food (have the butcher do this), necks, gizzards, and wings reserved for stock
8 medium cloves garlic

Main course
Gluten-free
Spring

Method

Heat the oven to 500°F with one rack in the bottom third of the oven and one in the top third.

With kitchen scissors, trim the excess fat from the duck pieces. Place the duck, skin side down, in one layer in two large heavy roasting pans. Roast for 15 minutes. Carefully remove the pans from the oven. Pour off the fat. Turn the duck meat side down. Return to the oven, placing the pan fro