>Pot-roasted duck legs with figs / Cuisse de canard aux figues



for 2 people / pour 2 personnes

2 duck legs / cuisses de canard

2 small sweet onions / petits oignons doux

4 garlic cloves / gousses d’ail

6 figs / figues

a sprig of thyme / brin de thym

1 small glass Cartagène or sweet Muscat wine / petit verre de Cartagène ou Muscat doux

salt, pepper / sel, poivre

Brown the duck legs in a heavy cast iron casserole. / Faire dorer les cuisses de canard dans une casserole en fonte.

Add the other ingredients to the casserole, cover and bring to the boil.  / Ajouter les autres ingrédients, couvrir et faire bouiller.

IMGP0587 IMGP0591

Leave it to simmer for 45 minutes.  /  Laisser-le mijoter pour 45 minutes.

Heat the oven to 180 degrees C.  Remove the duck legs from the sauce and put them to brown in an oven-proof dish in the oven for 10 minutes. / Faire chauffer le four à 180 dégrées.  Enlever les cuisses de canard de la sauce et les mettre au four dans un plat à four pour 10 minutes.

Serve the duck legs with the sauce and some rice or potatoes.  /  Servir les cuisses de canard accompagnées de la sauce et du riz ou des pommes de terres.



2 responses to “>Pot-roasted duck legs with figs / Cuisse de canard aux figues

  1. >I found your blog through Sicilian Sisters. The duck leg dish looks delicious and I have an Adriatic fig tree–so I will try your recipe. I am unfamiliar with the wines you mentioned, but I'm sure they're available.

  2. >figs are great!!! good addition.

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