Roast Duckling In Red Wine Sauce

this recipe was adapted from one published last fall in the new york times. this recipe is not for nazirites (נְזִיר) because it contains a grape product.

1 duckling (we recommend muscovy)
2 tablespoons five-spice powder
6 tablespoons soy sauce
12-15 fresh black figs (mango is a good alternative to black figs)
2 tablespoons unsalted butter
6 shallots, minced
3 cloves garlic, minced
1 tablespoon fresh thyme leaves, minced (2 tablespoons dried if fresh ones are unavailable)
3 cups red wine (basically 1 750 ml bottle -- we recommend merlot)
1 tablespoon salt
2 tablespoons black pepper
1 1/2 tablespoons vegetable oil

1) preheat oven to 350 degrees fahrenheit. combine five spice power, soy sauce, and 1 tablespoon of pepper in a bowl. rub this mixture all over the duckling. score fatty outer layer of duckling in a criss-cross pattern on front and back.

2) heat a large skillet (or wok) with 1 tablespoon of vegetable oil until it is very hot. Sear duckling on the back and front until skin is golden brown. place duckling in a deep baking dish in oven.

* note: ducks are very fatty, so you will need a dish large enough to hold the duck, the wine sauce, and all the oil that will collect in the dish. ducks tend to dry out while roasting, so you will want the duck to roast in its own juices and the wine sauce to prevent this from happening.

3) reheat skillet (or wok) with 1/2 tablespoon of vegetable oil and 1/2 tablespoon of pepper. sear figs for 3-5 minutes on high heat and set aside.

4) lower heat and melt 1 tablespoon of butter in the skillet, and cook shallots and garlic until soft (approx. 1-2 minutes). stir in thyme, wine, and add figs. cook until wine is reduced by 1/3. stir in remaining butter and pepper and 1 tablespoon of salt. remove from heat.

5) pour wine sauce and figs over duckling. duckling should be at least half immersed in sauce. after duckling has baked for an hour and a half, remove duckling from oven and pour sauce and figs into the skillet and reduce on the stove-top for 15-20 minutes. meanwhile, continue baking duckling in oven for an additional 15-25 minutes to crisp the skin.

* note: for a lower fat option, bake duckling for 45 minutes and remove oil from baking pan before adding wine sauce.