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1
Preheat oven to 450 degrees.
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2
Sprinkle ducks inside and out with salt and pepper.
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3
Sprinkle necks, livers, hearts and gizzards with salt and pepper.
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4
Rub all over with oil.
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5
Place ducks, back side down, in baking dish in which they fit closely without touching.
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6
Scatter necks, livers, hearts and gizzards around them.
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7
Place in oven and bake 30 minutes.
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8
Remove from oven.
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9
Transfer to warm platter.
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10
Cut string.
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11
Pour and skim fat from baking dish.
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12
Add onion, shallots, carrots and celery.
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13
Cook, stirring, until wilted.
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14
Add wine and stir to dissolve brown particles that cling to dish.
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15
Cook about a minute and turn off heat.
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16
When ducks are cool enough to handle, slice off wings and set aside.
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17
Cut off thighs and legs.
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18
Separate legs from thighs.
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19
Remove and discard skin from thighs.
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20
Add thighs to saucepan and set aside.
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21
Chop wings and legs into 1-inch pieces.
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22
Add chopped wings and legs to second saucepan.
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23
Scrape vegetables and cooking liquid into second saucepan.
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24
Cook down over high heat 2 minutes.
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25
Add broth and bring to a boil.
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26
Let cook over high heat 10 minutes.
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27
Slice breast meat from each duck to produce 4 whole pieces.
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28
Remove and discard skin.
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29
Add breast meat to saucepan containing thighs.
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30
Set aside.
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31
Cover, keep warm, but do not heat.
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32
Put sieve in saucepan and add sauce with solids.
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33
Strain; discard solids.
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34
There should be about 1 1/2 cups.
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35
Use small, heavy saucepan and add sugar and vinegar.
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36
Cook this down, watching carefully until vinegar evaporates.
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37
Cook until sugar is caramel-colored.
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38
Do not burn.
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39
Add sauce.
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40
Add figs.
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41
Bring to boil and let cook over high heat about 5 minutes.
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42
Blend quetsch and arrowroot and stir into simmering sauce.
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43
Swirl in butter.
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44
Pour sauce over thighs and breast meat and serve with rice.
