Part 5/8:
- 1/4 cup honey
For the fig and date sauce:
1-2 tablespoons olive oil
1 cup minced green onion
1 1/2 cups red wine
2 tablespoons red wine vinegar
15 fig pieces preserved in honey
15 pitted dates
Cooking Steps:
Preparation of the Duck: Begin by preheating the oven and drying the duck, scoring the skin for crispiness. Season and stuff with herbs for flavor before roasting.
Cooking: The duck is roasted at varying temperatures, allowing the fat to render and skin to maintain its texture.
Making the Sauce: Meanwhile, prepare the sauce by sautéing green onions, adding wine, vinegar, figs, and dates, and letting it simmer until thickened.