Duck With Figs

Preparation:

Preparation: The duck must be with giblets and ready to cook. Prepare the broth: peel and chop the onion and carrots. Peel and crush a clove of garlic. Put everything in a saucepan with the duck giblets, marjoram, thyme, salt and peppercorns. Add 50 cl of water, bring to the boil then reduce the heat and simmer for forty-five minutes, skimming the surface of the liquid regularly: it should reduce by half the volume. Then pass it through a sieve. Heat the oven to 170 degrees. Saute the inside of the duck with salt and pepper. Peel and pound the remaining garlic. Peel the orange and divide it into wedges. Put the garlic, orange wedges and bay leaves inside the duck. Sew the opening. Prick the entire surface with a needle. Heat the oil in an oven dish and brown the duck on all sides. Remove the excess fat. Pour the duck broth and white wine into a saucepan. Bring to a boil and immediately pour over the duck. Add the thyme. Cover the container, put in the oven and let it cook for between one hour and thirty minutes and two hours: the duck is cooked when, inserting a needle into the thigh, a transparent sauce comes out. When cooked, drain the duck, remove the strings and keep warm on a serving plate. Eliminate the thyme. Dry the figs without washing them and cut them into quarters. Degrease the duck cooking sauce as much as possible and add the figs. Bring to a boil. Check the seasoning. As soon as the figs are hot, pour them over the duck and serve. Recommended wine: Brunello di Montalcino.