Duck with figs and prunes

Duck with figs and prunes


Roasted duck with figs is a festive family dish that was prepared mainly in the cold season, with fresh figs being replaced by dried fruit.


  • Duck legs and duck breast
  • 4 big figs
  • 150 g prunes
  • 2 sprigs of rosemary
  • 1 stick of lemongrass
  • 1 teaspoon of cinnamon
  • Salt
  • Olive oil
  • Leek
  • 250 ml of water


In Jewish culture, food is inseparable from religion and certain rules concerning preparation. For example, only kosher poultry such as duck, turkey, chicken, goose, pigeon and quail may be eaten.

It is also only allowed to eat eggs of kosher birds, although it is difficult today to identify non-kosher birds. So the kosher from the traditional recipes is simulated by copying.

A festive duck was always a symbol of big family celebrations. However, duck does not have to be prepared as a whole, such as a Thanksgiving turkey, which makes the process a lot easier.

For example, you can prepare duck legs with dried fruit and get a delicious and comparatively low-fat dish.

By the way, dried fruit does not occur by accident in recipes with high-fat poultry. The acid in prunes, dried figs or apricots helps the digestion to cope with the heavy food.

Duck with figs and prunes, detailed photo recipe

2 hours 15 minutes

1. Cut the leek lengthwise.

2. And cut into pieces.

3. Soak the prunes in hot water for 20 minutes.

4. Rinse the duck under cold water and make net-like cuts with a knife.

5. Cut the lemongrass into 3 pieces.

6. Spread the oil over the bottom of a baking dish and place the duck legs into the dish. Add figs, lemongrass and rosemary.

7. Season with cinnamon and salt.

8. Spread leek over the duck. Add 250 ml warm water. Cover with aluminum foil and bake at 160°C for 2 hours.

9. Serve hot in portions.

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