Braised Duck With Figs & Port
This delightful recipe features tender duck legs cooked to perfection in a savory blend of port wine, chicken broth, and dried figs. The rich flavors meld together in a slow cooker, creating a dish that's both elegant and comforting. With a golden brown exterior and a juicy, flavorful interior, this dish is sure to impress your guests and make any meal special.
— Constant Cookbook
Ingredients
- 6 duck legs, about 4 lb. total
- Salt and freshly ground pepper, to taste
- 3 Tbs. unsalted butter
- 3 Tbs. olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup port wine
- 3/4 cup chicken broth
- 3 fresh thyme sprigs
- 3/4 lb. dried figs
Instructions
- <b>Brown the duck</b>
- Season the duck legs on both sides with salt and pepper. In a large fry pan over medium-high heat, melt the butter with the oil. Add the onion and garlic and saut&#233; until they start to soften, about 4 minutes. Push the onion and garlic to the side of the pan and place the duck legs, skin side down, in the center. Cook until golden brown on the bottom, about 5 minutes. Turn the legs over and cook until browned on the second side, about 3 minutes. Transfer the duck legs, skin side up, to the slow cooker.
- <b>Cook the duck</b>
- Return the fry pan with the onion and garlic to medium-high heat. Pour in the port and broth and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Bring to a boil, then pour into the slow cooker. Add the thyme sprigs and figs. Cover and cook on the high-heat setting for 3 1/2 hours or the low-heat setting for 7 hours.
- <b>Finish the dish</b>
- Remove and discard the thyme sprigs. Transfer the duck legs to a platter and let them sit, covered loosely with aluminum foil, for about 10 minutes. Skim off and discard most of the fat from the surface of the cooking liquid. Season the liquid with salt and pepper. Divide the duck among 6 plates, spoon the juices and figs on top and serve. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Slow Cooker,</i> by Norman Kolpas (Oxmoor House, 2007).
Yield
Serves 6.
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