One 4 lb. duck
Salt & Pepper
16 dry figs, quartered
½ cup balsamic vinegar*
1 large white onion, diced
4 large carrots, diced
2 large shallots, minced
2 ½ cups chicken stock
½ tsp. ground cardamom
1 tsp. chopped fresh thyme

Preheat oven to 425 degrees.

Remove giblets and rinse duck under cold water and pat dry. Season duck inside and out with salt and pepper. Set duck on a rack in a large roasting pan. Place giblets in the pan, too and roast for 15 minutes, then brush with the balsamic vinegar.

Reduce heat to 350 degrees, place the onion, carrots, shallots and figs in the pan with the giblets and continue to roast, basting duck with balsamic vinegar every 15 minutes, until fully cooked, and skin is crisp and dark brown -- about 1 hour and 15 minutes.

Transfer duck and vegetables to a warm platter; discard giblets and remove fat from roasting pan. Place the pan over medium heat, add 1 cup of the chicken stock and deglaze pan. Then transfer liquid to a saucepan and add the remaining stock. Simmer to thicken. Stir in cardamom and thyme. Simmer 2 min. more. Taste and adjust seasonings.

(*Fig balsamic vinegar is fantastic if you can find it, or you can prepare your own by marinating chopped figs in the balsamic vinegar for several days. If you prepare such, you will find other uses for it.)