I love duck, and the sweetness of the fig sauce and Chinese five spice beautifully complement the natural flavor of the duck. This is one of my favorite dishes to cook since it’s so full of amazing flavor and surprisingly easy to make. You don’t need to use a whole duck for this recipe, so feel free to use whatever you can get your hands on and adjust the measurements accordingly. Have fun creating this amazing dish and enjoy!
Prep Time: 20 minutes
Cook Time: 1 hour
- 1 whole duck
- 1/2 tbsp salt
- 1/2 tbsp black pepper
- 3 tbsp Chinese five spice
- 1 (100 g) bunch of spring onion
- 2 tsp olive oil
- 1 tsp garlic, minced
- 6 tbsp fig preserves
- Divide the duck into separate pieces: legs with thighs attached, wings, and two breast fillets. You can save the body of the duck to make broth and other things, or you can cook it in this recipe as well.
- Marinate the duck with salt, black pepper, and Chinese five spice, making sure all sides are very well coated and the spices are rubbed into the fat. Preheat the oven to 190°C/375°F.
- Trim the spring onion, chop them in half, and spread them evenly on the bottom of a large, deep oven pan. Set aside.
- In a large skillet over medium heat, place the duck legs and thighs skin down and cook for around 3 minutes. After 3 minutes, or once some of the fat has rendered out and the skin begins to turn golden brown and crispy, flip the duck legs and cook for a further 3 minutes. Remove from the skillet and place them into the oven pan, on top of the spring onion.
- Repeat this step with the duck wings and place them on top of the spring onion. If you want to cook the body of the duck, place it in the oven pan alongside the duck legs and wings. Place the pan into the preheated oven and cook for 40 minutes.
- Once the duck has been in the oven for about 30 minutes, bring the skillet back to temperature on medium heat. Place the duck breasts skin side down on the skillet and cook for 3 minutes, once again, until some of the fat has rendered out and the skin is golden brown and crispy. Flip them over and cook for a further 3 minutes.
- While cooking the duck breast, in a small saucepan over medium low heat, add olive oil and cook the minced garlic until fragrant. Add in the fig preserves and mix well. Once the preserves liquify and begin to bubble, reduce the heat to low and continue to stir until a runny consistency is reached. Reduce the heat completely and leave until ready for use, making sure to stir occasionally.
- Once the rest of the duck has baked for 40 minutes, add the duck breast to the oven pan and completely coat all the pieces of duck in the fig sauce. Reserve any remaining sauce for later. Return the pan to the oven and bake for a further 5 minutes.
- After 5 minutes, remove the duck from the oven and allow to rest. If you have any sauce left over, use it to re-coat the duck. You do not need to re-coat the duck, so don’t worry if you didn’t have any left over sauce. However, if you would like to re-coat the duck, feel free to make some more sauce!
- Serve with rice and bok choy, and enjoy!