Canard aux Figues

Having not cooked a real meaty dish for months, roommate Sonia and I decided to plan a fantastic meal this past weekend – Duck with a fig port sauce and a side of steamed garlic Kale.

We used a whole long island duck from Savenor’s (Julia Child used to shop there!) and Saveur’s Amazing Five-Hour Duck recipe.

The sauce was a combination of a few different recipes, but primarily we used this recipe from Archery Summit Winery. I did make one big change… adding blackberries. Yes, I was channeling the best duck dish I’ve ever had – Pato Braseado, roast duckling with berry sauce, from Dali.


The results were amazing! and best yet are the duck, berry, goat cheese sandwiches I’ll be eating all week.