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Angela's Italian and Sicilian Recipes
Duck Fillets with Figs
Duck Fillets with Figs
(Filetti di Anatra ai Fichi)

1 small duck, with liver
1 tablespoon extra virgin olive oil
2 oz (50 grams) butter, plus extra for greasing
8 fl oz (250 ml) red wine
1 tablespoon lemon juice
5 and 1/2 lbs (2.5 kg) fresh figs
1/2 white loaf, sliced and crusts removed
1 lemon
Salt and pepper

Preheat the oven to 230C (450F) Gas Mark 8.

Set the liver aside.

Season the cavity of the duck with salt and pepper and truss with kitchen string.

Place the duck in a roasting tin, add the olive oil and 10 grams (1/4 oz) of the butter.

Roast the duck for 1 hour, then remove from the oven and lower the temperature to 200C (400F) Gas Mark 6.

Cut off the wings, breast and legs and break up the carcass with a meat mallet.

Stir the red wine into the roasting tin, add the carcass and cook in the oven for 10 minutes, then remove from the oven but do not switch it off.

Pass the cooking juices through a food mill into a saucepan and stir in the lemon juice.

Chop the liver and add to the sauce.

Cut the figs almost in half and open out slightly.

Grease another roasting tin with butter, add the figs and put a small piece of the remaining butter in each, then bake until lightly browned.

Remove the figs from the oven and season with salt and pepper.

Melt the remaining butter in a frying pan, add the slices of bread and cook until golden brown on both sides.

Carve the legs into slices and cut the breast into fillets.

Place the fried bread and duck in the middle of a warm serving dish arrange the figs around them and spoon the sauce over the duck. Serves 4.
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