Duck and figs with picada (anec amb salsa de figues i picada

• Meat

  • 4 Duck marylands

• Produce

  • 8 Figs, dried
  • 2 tbsp Flat-leaf parsley
  • 2 Garlic cloves
  • 3 Onions

• Canned Goods

  • 500 ml Chicken stock

• Baking & Spices

  • 1 Cinnamon quill

• Oils & Vinegars

  • 120 ml Olive oil
  • 60 ml Olive oil, Extra Virgin

• Nuts & Seeds

  • 40 g Almonds, toasted
  • 40 g Pine nuts, toasted

• Bread & Baked Goods

  • 1 Bread, crusty
  • 1 thick slice White bread, day-old

• Beer, Wine & Liquor

  • 150 ml Brandy

• Other

  • Picada

Found on nonnascooking.com

Description

Directions

• Cut duck marylands into leg and thigh portions, and pat dry with paper towel. Heat oil in a large, heavy-based saucepan over medium heat. Add onions and cook, stirring occasionally, for 15 minutes or until golden and caramelised. Transfer to a bowl and wipe the pan clean with paper towel.
• Return pan to medium heat, add duck and cook for 2 minutes each side or until browned. Drain fat, leaving duck in pan. Return onions to the pan and stir in brandy. Increase heat to high and cook for 5 minutes or until liquid is reduced by half. Add chicken stock, cinnamon, ¼ tsp cracked black pepper and figs. Bring to the boil, then reduce heat to medium and simmer for 40 minutes or until duck is cooked through and tender.
• Meanwhile, to make picada, heat olive oil in a small frying pan. Cook bread for 3 minutes each side or until golden. Cool and tear into large pieces. Process bread, garlic, nuts and parsley in a food processor until finely chopped. With the motor running, gradually add extra virgin olive oil and process until thick and combined.
• Stir 2–3 tbsp picada into the duck mixture. Remove and discard cinnamon. Divide duck, figs and pan juices among plates and spoon over remaining picada. Serve immediately with crusty bread.