Dinner tonight: roast duck with couscous and red wine

Whole duck is roasted with a spice rub of cinnamon, salt, pepper and allspice, then stuffed with savoury couscous studded with chunks of wine-soaked figs. The succulent figs perfectly match the rich and tender roast duck meat.

Prep time 20 min

Cook time 1 hr 45 min

Serves 6

• 1 duck (875 g/3 1/2 lbs), tail, wing tips and visible fat removed
• 2 ml (1/2 tsp) salt
• 2 ml (1/2 tsp) ground cinnamon
• 1 ml (1/4 tsp) freshly ground black pepper
• 1/2 ml (1/8 tsp) ground allspice
• 175 g (6 oz) dried figs, quartered
• 250 ml (1 c) dry red wine or low-sodium chicken broth
• 30 ml (2 tbsp) sugar
• 3 ml (3/4 tsp) dried thyme
• 175 ml (3/4 c) boiling water
• 125 ml (1/2 c) instant couscous

1. Using a fork, prick the skin of the duck all over. In a small bowl, mix together the salt, cinnamon, pepper and allspice. Rub the mixture onto the skin and into the cavity of the duck.
2. In a Dutch oven large enough to hold the duck on a rack, bring five centimetres (two inches) of water to a boil on the stovetop. Lightly grease the rack and adjust it so that the duck will sit above the water. Place the duck in the Dutch oven, adjust the heat so that the water simmers and cook, covered, until an instant-read thermometer reads 79°C (175°F) when inserted in a thigh, about one hour. Remove the duck, pat dry then air-dry for 30 minutes.
3. Preheat the oven to 200°C (400°F).
4. Meanwhile, in a medium pot, combine the figs, wine or broth, sugar and thyme and bring to a boil over medium heat. Adjust the heat so that the mixture simmers and cook, covered, until the figs are soft, about 10 minutes.
5. In a medium bowl, pour the water over the couscous and let stand for five minutes.
6. Using a slotted spoon, remove the figs from the pot, reserving the wine ­mixture, and stir them into the couscous. Spoon the couscous mixture into the duck cavity and brush the duck with a little of the reserved wine mixture.
7. Place the duck on a rack in a roasting pan. Roast, basting every 10 minutes with the wine mixture, until the skin is crisp and a leg moves easily in its socket, about 30 minutes.

Stir 125 millilitres (1/2 cup) pistachios into the couscous along with the figs for a flavour surprise.

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