This slow-roasted duck with figs and preserved ginger is a deliciously tender dish that’s perfect for entertaining and sure to impress your guests. The fruitiness of the figs and tang of ginger are beautifully emphasised by the succulent duck meat.
Slow-roasted duck with figs and preserved ginger
- 240g coarse sea salt
- 220g molasses
- 4L water
- 2 whole ducks
- 225g white sugar
- 60g white sesame seeds
- 12 fig leaves, halved (optional)
- 10 fresh figs
- 6 artichokes, trimmed and quartered
- 200g preserved ginger
- freshly ground black pepper, to taste
Dissolve the salt and molasses in the water in a bucket, submerge the ducks and allow to soak, 4 – 5 hours.
Melt the sugar in a saucepan over medium heat to make a light caramel. Add the sesame seeds, pour onto greaseproof paper and allow to cool until a brittle forms. Roughly chop and set aside. Preheat the oven to 180°C.
Stuff the fig leaves inside the cavity of each duck and truss with string. Cook the ducks, covered, 1 hour and 30 minutes. Pour off the excess fat and place the figs and artichokes in the roasting tray. Cook for a further 45 minutes until the figs are soft and the ducks are golden brown.
Place the ducks on a serving tray and spoon over the figs, artichokes and ginger. Season to taste. Sprinkle pieces of the sesame brittle over the ducks and serve immediately.