Grilled Duck with Figs

Duck

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4-5 lb. duckling or 4 duck legs     2 cups Ruby Port    1 cup apple cider     1T balsamic vinegar

salt and pepper

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Cut the duck in quarters. Rub with balsamic vinegar and sprinkle with salt and pepper. Grill over hot charcoal in covered smoker, turning often until brown and crisp. (Approx. 30 min medium, 45 min well-done.) The duck can also be roasted whole in a 325° oven for 3hrs or so then divided into quarters.  Prick joints with sharp fork before roasting.

While duck cooks, bring Port and apple cider to boil in a 1qt saucepan. Lower heat and slowly simmer to reduce to ¼ cup. Spoon sauce over (or under) duck and serve with stuffed figs and wild rice. (Serves 4)

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Figs Stuffed with Mascarpone

4 large fresh figs       4T Mascarpone* (approx.)

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Cut figs in quarters taking care not to cut all the way through to the bottom. Stuff with the mascarpone and gently squeeze to close. Place on a platter or baking sheet and put into a hot oven or toaster oven for 2-3 min. until barely warm.

*Mascarpone is an Italian cream cheese. It can be found in specialty food shops and most supermarkets.

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Riz Sauvage Robaire

(Which is to say wild rice the way Bob makes it – but in French it sounds more elegant.)

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½ cup wild rice     1 ½ cups duck or chicken stock     1T butter     1T finely chopped onion

½ cubed apple     1T raisins     1T black walnuts      ½tsp minced orange and lemon zest

giblets diced small     1oz Cognac or Sherry

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Bring the broth to boil in a covered heavy saucepan. Add rice and bring back to a simmer. Lower heat, cover again and continue simmering until done. (Approx. 20 min.) Do not overcook. The rice should have a slight crunch. Pour off any remaining liquid.

Soak raisins in Cognac or Sherry for at least an hour. While rice cooks melt butter in a frying pan over med. heat. Add onion and sauté till limp. Add the rest of the ingredients and heat through. When rice is done gently toss it in. Pour in the Cognac and set afire. When flame dies serve immediately. (Serves 4)

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