-
1
Place the duck breast-side up on a cutting board.
-
2
Remove and reserve the giblets and discard the liver.
-
3
Break down the duck and score the breasts.
-
4
Puree the shallots, ginger and coriander in a mini food processor.
-
5
Season the duck legs and the meat side of the breasts with salt, pepper and 2 tablespoons of the ginger mixture.
-
6
Cover and refrigerate the duck and the remaining ginger mixture while you make the stock.
-
7
Make the duck stock: Trim the excess fat from the duck bones and chop into 6 to 8 pieces.
-
8
Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium-high heat; add the bones, reserved wings and giblets and brown, turning occasionally, about 25 minutes.
-
9
Add the broth and enough water to cover the bones.
-
10
Bring to a boil, then reduce to a simmer and cook, uncovered, about 3 hours, skimming as needed.
-
11
Strain the duck stock and skim off any excess fat from the surface.
-
12
(The stock can be made a day ahead.
-
13
Just cover and refrigerate.)
-
14
Preheat the oven to 375 degrees F. Place the duck legs on a rack in a roasting pan with 1/4 inch water.
-
15
Roast until brown and crisp, about 1 hour 15 minutes.
-
16
Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat; add the reserved ginger mixture and cook, stirring, until browned, 5 to 7 minutes.
-
17
Add the port and scrape up any browned bits from the pan with a wooden spoon.
-
18
Boil until the mixture looks like wet sand.
-
19
Add 3 cups of the duck stock and the bay leaf and simmer until the liquid reduces by about three-quarters, about 45 minutes.
-
20
Strain into a separate saucepan.
-
21
Add the figs and heat until plump, about 2 minutes.
-
22
Whisk in the butter, season generously with salt and pepper and add the vinegar.
-
23
Keep the sauce warm over low heat but do not boil.
-
24
Scrape the ginger mixture off the breasts.
-
25
Heat a medium skillet over high heat.
-
26
Place the breasts, skin-side down, in the skillet and cook until the fat begins to render and the skin is golden brown, 1 to 2 minutes.
-
27
Pour off the fat.
-
28
Reduce the heat to low and continue cooking, removing the fat as it renders, until the skin is tight and golden, 15 to 20 minutes.
-
29
Increase the heat to medium-high, flip the breasts and cook until the meat is lightly browned but still medium-rare, 1 to 2 more minutes.
-
30
Thinly slice the breasts and cut the legs in half.
-
31
Divide the meat among plates and top with the sauce and figs.
-
32
Photograph by Marcus Nilsson
