4 whole duck legs (drumstick and thigh)
olive oil, to cook
1 onion, sliced
2 carrots, peeled, sliced
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
1 tablespoon tomato paste
4 long strips orange peel
2 bay leaves
½ cup marsala wine
1 cup good-quality beef stock
12 dried Turkish figs
6 medium waxy potatoes, scrubbed, halved
small handful parsley, chopped
sea salt and ground pepper
Preheat the oven to 160°C fan bake.
Season the duck all over with salt and pepper. Heat a glug of oil in a sauté pan over a medium heat and cook the duck legs skin-side down for about 10 minutes until golden. Transfer to a plate.
Pour off the excess fat, leaving 2 tablespoons in the pan. Add the onion, carrots, garlic and rosemary with a good pinch of salt and cook for 10 minutes.
Stir in the tomato paste, orange peel and bay leaves. Add the marsala, stock and the figs and bring to the boil.
Tip into a large ovenproof casserole dish and nestle in the duck legs, skin-side up, on top, along with any juice. Don’t completely submerge the duck legs. Tuck the potatoes into the vegetables and around the duck.
Cook, uncovered for 1 hour or until the duck and potatoes are very tender. Scatter over the parsley to serve. Serves 4.