Duck with figs is another spectacular mixture which blends the the texture of the duck meat with the sweetness of fig. It is a delicious combination.
Out of season, when fresh figs are unavailable, it can be prepared with dry figs, which should be previously soaked a couple of hours in the muscatel and the mature wine. You can also add plums, dried apricots, raisins and pine nuts.
Pluck the duck well and remove all the quills. Season outside and inside.
Peel the onion and slice finely, and peel the leek and cut into slices. Peel and grate the carrot.
Place the onion, leek and carrot on an oven tray.
Spread the duck with pork lard or olive oil and place on top.
Roast in a 200°C oven for a quarter of an hour to brown. Remove the fat from the tray.
Lower the temperature to 160°C, add the herbs, grated tomato, peeled garlic and cook for a quarter of an hour longer.
Pour some muscatel and mature wine over the duck and continue cooking gently until tender and golden brown. If it is very dry, add a couple of tablespoons of water.
Remove the duck and cut into quarters.
Push the cooking juice through a food mill. Return the quartered duck to the cooking juices.
Add the clean unpeeled figs and some hot water if necessary. Simmer for a few more minutes and remove from heat.