Duck with figs, shallots and sherry gravy recipe
Created by The Tesco Recipes team
Switch up your Christmas dinner main with this slow-roasted duck, in a rich sherry sauce with sweet figs and shallots. Use the leftover duck fat to cook the crispiest roast potatoes! This gorgeous dish also makes a lovely Christmas Eve dinner or New Year's Day lunch.
See method- Serves 6
- Takes 2 hrs 5 mins
- 498 calories / serving
- Freezable
- Dairy-free
- Gluten-free
Ingredients
- ½ tbsp olive oil
- 6 duck legs
- 6 Tesco Finest echalion shallots, peeled, halved lengthways, root intact
- 4 garlic cloves, finely sliced
- 6 figs, halved
- 2 tbsp sherry vinegar or red wine vinegar
- 4g fresh thyme sprigs, plus extra (optional)
- 3 star anise
- 125ml fino sherry
- 300ml chicken stock, made using 1 stock pot
- watercress leaves (optional)
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Shop ingredientsEach serving contains
- Energy
- 2070kJ 498.0kcal
- Fat
- 35g
- Saturates
- 10g
- Salt
- 0.9g
- Sugars
- 11g
of the Reference intake
Carbohydrate 11.8gProtein 26.9gFibre 4.3g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a ovenproof casserole pan over a medium-high heat. Season the duck legs all over, then brown for 15 mins, turning halfway, until most of the fat has rendered. Transfer to a plate.
- Pour the fat from the pan into a heatproof container, leaving 1 tbsp in the pan and reduce the heat to medium. Add the shallots and cook for 6 mins, turning halfway, until browned on both sides. Add the garlic and figs; cook for 5 mins, turning halfway. Pour over the vinegar and allow to cook off for 1 min. Scatter in the thyme and star anise, then return the duck legs to the pan.
- Pour the sherry over, bring to a boil and cook for 5 mins until reduced by half. Pour the chicken stock over and reduce to a simmer.
- Cover with a lid, then bake for 1 hr 30 mins until the meat is coming away from the bone and the sauce has thickened. Garnish with extra thyme and watercress, if using, and serve with festive sides.
- Tip: You can make this up to a day ahead and reheat in the oven until piping hot. Swap the duck for chicken legs or bone-in thighs, or use the same ingredients to flavour your turkey.
- See more Christmas dinner ideas
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
