1 Whole Moulard duck (fresh or frozen)
2 tbsp Spices of your choice
2 tbsp Freshly ground coffee (optional)
8 oz Potatoes (scrubbed with skin on)
1 tbsp Canola oil
2 Large yellow onions (chopped)
2 Large red onions (chopped)
1 Bulb fresh garlic (crushed)
1 oz Finely chopped fresh ginger
2 Twigs fresh rosemary
1 oz Apple juice
1 oz Orange marmalade
8 oz Blackberries (mashed)
Salt and pepper to taste
6 Medium slightly ripe green figs (halved)
Preheat oven to 450°F for 10 minutes.
If duck is frozen, defrost in refrigerator overnight.
Mix the spices with the coffee. Wash duck and pat dry with kitchen towels.
Place duck in an oven pan and dry-rub on the mixed spices. Tuck wings in and cover knees with foil, to prevent from burning.
Place in oven on the middle tray for 30 minutes. Turn oven heat down to 375°F for the next hour.
Meanwhile, cut potatoes in quarters and cook in salted water until al dente. Run under cold water and set aside.
In a medium pot, add the oil, and over medium heat sweat the onions, garlic and ginger.
Add the twigs of rosemary, and stir. Deglaze with the apple juice. Add the berries and the marmalade. Stir.
Bring mixture to a boil, and let simmer for about 30 minutes, or until pliable. Adjust seasonings. Turn heat off.
After 1 hour, check the duck. Skin must be getting crusty. Baste duck with drippings.
Add the figs and turn the heat back up to 450°; after an additional 30 minutes add the potatoes, baste frequently.
Check duck breast or thigh with a thermometer (155°F). Remove from oven and let rest for 10-15 minutes.
Now return the berry mixture to heat and bring to a boil. Stir and turn heat off.
Dig in and enjoy with families and friends.