Braised Duck with Figs and Pancetta in Marsala Wine

What more can I say that the title hasn't already covered except the title does absolutely no justice to the end result and that's no exaggeration. Talk about a delicious end of the year dinner!

Last night's recipe's from Alice Waters and her book "The Art of Simple Food" and it's the epitome of one pot cooking. Alice's original version marries white wine with green olives and lemon and she suggests some changes which I ran with in this case, adding a couple of touches of my own course. Picture a cast iron skillet loaded with leeks and carrots just on the verge of caramelization, joined in the pan by meaty little duck legs and thighs, kissed by homemade pancetta and surrounded by black mission figs drowning in marsala wine and chicken stock - mmm. Kinda' says all that needs to be said doesn't it. Two hours later filled with delightful cooking odors and dinner was done. No fuss, no muss, simple, darned delicious gourmet food.

Served on a bed of fluffy mashed potatoes, the duck has an incredibly crisp and crunchy skin with moist, tender and flavorful meat and the figs add just the right amount of sweetness. As for the pancetta - well if you haven't started making your own yet, you'd best just get with the program because you don't know what you're missing. I rest my case.

Braised Duck Legs with Figs, Pancetta and Marsala Wine (adapted from Alice Waters)

2 tablespoons olive oil

2 leeks chopped – white and pale green parts only & well rinsed

1 carrot, chopped

6 sprigs fresh thyme, leaves only

6 sprigs fresh parsley, leaves only

1 bay leaf

4 duck legs (drums and thighs attached)

1 cup black mission figs

2/3 cup dry Marsala wine

2 ounces pancetta, chopped

1-1/2 cups chicken broth (or more as needed)

Salt and freshly ground black pepper

Preheat oven to 425. In a large cast iron or other oven proof skillet heat olive oil until shimmering. Add leeks and carrot and sauté, stirring constantly until softened – about 4 minutes. Add thyme, parsley, bay leaf and cook, stirring an additional few minutes until vegetables are starting to brown. Meanwhile, trim excess fat from duck legs, wash and dry well. Season liberally with coarse salt and freshly ground black pepper. Move vegetables to the edges of the pan and place duck legs, skin side down into pan. Add Marsala wine and chicken stock and heat until bubbling. (Liquid should be to a depth of 1 inch, so add more stock as needed). Place skillet into the oven and roast for 30 minutes.

Remove pan from oven and flip duck legs so they’re skin side up. Add the diced pancetta and figs. Check the liquid level and add more to maintain level to 1 inch. Return skillet to the oven, lower heat to 325 and cook for additional 1-1/2 to 2 hours until duck is tender and skin is dark brown and crisp. Skim accumulated fat from surface of pan and refrigerate for another use. Serve duck legs on a bed of mashed potatoes (or polenta), and top with some pan juices. Makes 4 servings. 

A year ago - Calamari with Tomatoes 

Two years ago - Puffy Parmesan Cauliflower

Comments

[Lea]

That looks delish to be sure! My mouth is watering! What a way to send away the last year! And a Happy New Year to you and yours!

[June]

Lea - ya' gotta have duck for luck and just wait till you see what's for dinner tonight! Happy New Year to all of you too!

[Sarah Galvin (All Our Fingers in the Pie)]

Oh that look so good. I love duck. Happy New Year and keep bringing out the great recipes.

[June]

Thank you Sarah - Ditto!

[Lorraine]

I am with Lea...mouth watering here. I have only had duck rare, never cooked long. I can't wait to try it this way. Happy New Year!

[June]

Lorraine - I know what you mean about having rare duck breast, but the flavor of the long slow braised legs and thighs is really incredible. The pictures don't do it justice as the skin looks very very dark - as in burned but it wasn't. It was crisp and perfect the the meat's very moist. We'd have them again in a heartbeat.

[Rachel G.]

Hi, sounds incredible! Is it cooked covered in the oven, or uncovered? Thanks!

[June]

Rachel - it is cooked in the oven uncovered for a really crispy skin. Watch the liquid level and add more stock if you think it's getting too dry. Thanks for your comment & let me know how you like the recipe.