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Duck with figs, shallots and sherry gravy recipe

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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
Gluten-free
Dairy-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)

Each serving contains

Energy
2070kj
498kcal 25%
Fat
35g 50%
Saturates
10g 50%
Sugars
11g 12%
Salt
0.9g 15%

of the reference intake
Carbohydrate 11.8g Protein 26.9g Fibre 4.3g

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.

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.

See more Christmas dinner ideas

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.