Duck In Port Wine
|Port wine||1 Bottle (1 l)|
|Veal bouillon||1 Cup (16 tbs)|
Marinate figs in port wine, in sealed wide-mouthed jar, for about 36 hours.
On the day of the dinner, roast the duck in preheated 4500 oven.
After 15 minutes, baste with heated port wine (in which the figs have been marinating).
Baste every 15 minutes.
Turn duck on each side to brown.
After 35 minutes, set figs around duck and continue basting with hot veal bouillon for another 25 minutes or until duck is tender.