Luv-a-Duck Recipes

Quick Tip cooking duck

Port and Fig Glaze

Jus (gravy) is the base for this sauce.


1 tblsp butter
1 tblsp plain flour
1/2 cup duck stock

120gm dried figs
200ml port
1 tblsp brown sugar
1 tblsp balsamic vinegar
250ml Jus



  1. Heat a tablespoonful of butter in a frying pan until it bubbles and browns, but not until it burns.
  2. Stir in a tablespoonful of lightly browned flour until all is smooth.
  3. Pour into the frying pan gradually, a 1/2 cup of boiling duck stock (or you can use, beef, vegetable or chicken).
  4. When the Jus is well mixed, bring to the boil and simmer for 3 - 5 minutes. Set aside.


  1. Soak figs with port in a small bowl for 30 mins.
  2. Take figs out from port and roughly slice, add the port and figs to a small pan and reduce by half.
  3. Then add balsamic, sugar and jus and bring to the boil.
  4. Simmer for 5 minutes. Season to taste.

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