Braised Duck and Figs

Cook time 1 hour and 15 minutes
Servings 4


4 roasted duck legs

1 onion, thinly sliced

75g dried figs (about 12)

500ml hot chicken stock

½ bunch thyme

2 star anise

80g (¼ cup) fig conserve/jam

¾ cup of port

Salt and pepper

Braised Duck and Figs


Preheat the oven to 180°C.

Place the dried figs in the hot stock and set aside to steep for 15 minutes.

Season the roast duck legs with a little salt and pepper. Heat a large ovenproof sauté pan over medium-low heat (no oil required). Add the duck, skin side down and sear on both sides for 4-5 minutes until the fat begins to render and the skin is golden, then remove from the pan.

Turn the heat to medium-high and add the onion to the pan and cook, stirring occasionally, for 5 minutes until softened and golden. Add the thyme, star anise, jam and port and stir so that it doesn’t stick, then return the duck legs to the pan. Pour in the fig and stock mixture and stir to combine. Cover with the lid and bake in the oven for 40-45 mins, until the duck easily comes away from the bone. Remove the duck legs from the pan and keep warm. Place the pan on the stove top and reduce the sauce by half or until thick and sticky.

Serve with your choice of sides.