Easy recipe Wet-roast Duck With Figs And Vincotto On Crisp Potatoes Recipe

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two x twokg ducks two carrots, roughly chopped about one large onion, roughly chopped two stalks celery, roughly chopped four cloves garlic, roughly chopped five hundredml (two cups) Campbells Real Stock Chicken about onekg sebago, potatoes (Recipes by ingridients potatoes) peeled, cut into fivemm-thick slices fourtyg butter six small figs, halved sixtyml (one quarter cup) vincotto (see note) Thyme leaves, to serveStep about one Preheat oven to two hundredC. Wet-roast Duck With Figs And Vincotto On Crisp Potatoes Recipe. Rinse ducks and pat dry with paper towels. Wet-roast Duck With Figs And Vincotto On Crisp Potatoes Recipe. Cut off necks, trim wings to the first joint, then tie legs together. Using a skewer, prick duck (Recipes by ingridients duck) skin all over - this will help to release the fat. Step two Spread carrots, onion, celery, garlic, necks and wing bones over base of a large roasting pan and place ducks on top, breast-side down. Pour stock and five hundredml water (Recipes by ingridients water) around. Roast for about one hour. Turn ducks over and roast for thirty minutes or until very tender and lightly browned. Step about three Strain liquid from pan through a fine sieve into a bowl and place in the freezer until the fat solidifies on the top. Wet-roast Duck With Figs And Vincotto On Crisp Potatoes Recipe. Scoop off fat and reserve liquid and fat separately. Step four Meanwhile, cool ducks slightly. Carve thighs and legs into marylands and breasts in one piece, then place on an oven tray. Discard vegetables and bones. Step five Cook potatoes (Recipes by ingridients potatoes) in a saucepan of boiling salted water (Recipes by ingridients water) for about three minutes. Drain, then spread (Recipes by ingridients spread) out on a clean tea towel to dry. Step six Heat butter in a frying pan over medium heat, cook figs for about one minute on each side, then remove from pan. Wet-roast Duck With Figs And Vincotto On Crisp Potatoes Recipe. Add duck (Recipes by ingridients duck) cooking juices to the pan and simmer until reduced to three hundred and seventy-fiveml (about one about one/two cups). Add vincotto and simmer until mixture is syrupy. Step seven Preheat oven to two hundred and twentyC. Place ducks in the oven for about fifteen minutes until heated through and skin is crisp. Step eight Meanwhile, heat reserved duck (Recipes by ingridients duck) fat in a large frying pan and cook, potatoes (Recipes by ingridients potatoes) in two batches, for five minutes on each side or until golden. Wet-roast Duck With Figs And Vincotto On Crisp Potatoes Recipe. Drain on paper towels and season with sea salt. Step nine To serve, divide potatoes (Recipes by ingridients potatoes) among plates, top with duck (Recipes by ingridients duck) pieces and figs, drizzle with vincotto sauce (Recipes by ingridients sauce) and scatter with. thyme (Recipes by ingridients thyme) . Wet-roast Duck With Figs And Vincotto On Crisp Potatoes Recipe.