Duck with Dried Fruits

Serves 4

This recipe avoids the daunting task of roasting a whole duck by first quartering the bird, which allows every piece of skin to come into direct contact with a hot surface while cooking, guaranteeing the crispy, crunchy effect that everyone loves. A darkmeat game bird, duck is one of the quintessential fall ingredients. Its rich skin demands something sweet to offset it, and in the autumn, when most fresh fruits aren’t in season, dried fruits are the way to go.

This dish cries out for an accompaniment of Wild Rice.

 

One 4-pound duck, quartered

Coarse salt

Freshly ground black pepper

1 cup dry white wine

³/₄ cup water

1¹/₂ teaspoons distilled white vinegar

³/₄ cup golden raisins

³/₄ cup dried cranberries

³/₄ cup dried apricots, cut into ¹/₂-inch dice

³/₄ cup dried currants

2 tablespoons orange juice

1 teaspoon sugar

Pinch of ground nutmeg

Pinch of ground allspice

Pinch of ground mace

 

1. Preheat the oven to 350°F. Wash the duck pieces under cold running water and pat dry with paper towels. Season the duck pieces all over with salt and pepper.

2. Put the duck pieces skin side down in a wide, deep ovenproof pot and cook slowly over low heat, rendering the fat, for about 10 minutes, pouring off the fat periodically as it collects in the pot.

3. Turn the duck pieces and transfer the pot to the oven. Roast for 35 to 40 minutes, until the duck is firm and darkly browned and the juices run clear when the pieces are pierced with a sharp, thin-bladed knife. Remove from the oven, transfer the duck pieces to a large plate, cover with aluminum foil to keep them warm, and set aside.

4. Pour off and discard the fat from the pot. Pour in the wine, bring to a boil over medium-high heat, and stir, scraping up any browned bits stuck to the bottom of the pot. Add the water, vinegar, raisins, cranberries, apricots, currants, orange juice, sugar, 1 teaspoon salt, a pinch of black pepper, the nutmeg, allspice, and mace. Cover and cook at a low simmer until the sauce is nicely thickened and the flavors are concentrated, 10 to 15 minutes. Return the duck to the pan for a few minutes to reheat it.

5. To serve, transfer 1 duck piece to each of 4 warm plates, and spoon some sauce and dried fruits on top.