Recipe: <!-- -->Roasted Duck with Fig and Port Sauce<!-- -->
Roasted duck makes for an intriguing alternative to more traditional holiday main dishes. Try the fig and port sauce over grain salads and cooked winter greens, too.
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Cooking tools:
- Instant-read thermometer
- Roasting rack
- Roasting pan
- Fine-mesh sieve
- Carving knife
- Carving fork
- Oven
- Stove
- Fork
- Saucepan
- Wooden spoon
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Serving bowl
- Paper towel
Ingredients
- 1 (4 1/2- to 5-pound) duck, giblets removed
- 1 1/2 teaspoons fine sea salt, divided
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped shallot
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth, warm
- 1 cup ruby port
- 1 star anise
- 3 tablespoons fig spread
- 1 teaspoon lemon juice
- 1/2 teaspoon ground black pepper
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