1 whole duck, neck and wings removed, butterflied
6 cloves garlic
4 sprigs rosemary
6 dried figs, rehydrated in hot water
¼ cup brown sugar
2 tbsp balsamic vinegar
250ml port or marsala
2 red onions, quartered
3 spring onions, cut into thirds
1 bunch mint, roughly chopped
1 bunch rosemary, roughly chopped
1 bunch thyme, roughly chopped
Preheat the oven to 180°C.
In a small food processor or with a hand blender, add the figs, brown sugar, balsamic, sherry and half of the port or marsala. Blitz until combined. Set aside.
In a large, shallow casserole or ovenproof dish, add the red onion, spring onion and removed duck neck and wings if you have them. Place the butterflied duck, skin-side up, on top. Season well with salt and pepper. Scatter the herbs around the duck then pour over the fig mixture and remaining port or marsala. Spread it well so that the duck is completely covered.
Cover with a lid and place in the oven for 45 minutes. Remove the lid and baste with the pan juices, then cook with the lid off for a further 20 minutes, basting every 5 minutes.
Serve with roasted vegetables.