Lacquered duck with figs and raisins

Ingredients for Lacquered duck with figs and raisins

Instructions for Lacquered duck with figs and raisins

To prepare the Lacquered duck with figs and raisins recipe, please follow these instructions:

Duck and sauce: Halve the ducks lengthwise, rub them with salt, and put them with the cut surfaces down in ovnbradepanden.

Roast them at 200 degrees C for 1 hour, and pour regularly rendered fat from roasting pan.

Reduce heat to 175 degrees C, brush the ducks with the sauce, and roast them touched on in 20-30 minutes. Brush the 2-3 times more with the sauce, and pour to finish the rest of the sauce over the ducks.

Take them up, and cook the baking pan with a little boiling water. SI væden. Flavor to the brine from the fruit with the accessory.

Figs in port wine: Prick each fig close with a needle. Put the fruits in a jars, cover with port wine, and let them soak for at least 1 day before serving.

Raisins and currants in port wine: pour Over raisins and currants-singly or mixed with port wine (ruby). Let them soak uncovered in the refrigerator for a few days.

Tips:
Server the lacquered duck with port wine sauce, fruit and bread.