Le Zucchine

Method:

Duck with summer fruit

This is a generous oven-tray roast, the kind of dish that arrives at the table still in its rustic tray, full of colour and perfume. Duck has a rich, deep flavour, so it works beautifully with fruit. The orange gives freshness and acidity, the peaches become soft and sweet in the roasting juices, and the figs are added at the end so they stay fragrant and beautiful.

Prepare the tray

Preheat the oven to 180°C. In a large oven tray, spread the chopped onions, sliced carrots and sliced fennel. Drizzle with olive oil and season lightly with salt and pepper. These vegetables will sit under the duck, absorbing the fat and juices as the meat cooks.

Roast the duck

Place the duck pieces on top of the vegetables, skin side up if possible. Season the duck well with salt and pepper. Put the tray in the oven and roast for about 30 minutes. During this first cooking, the duck will begin to brown and release its fat, while the vegetables underneath soften and become sweet.

Add oranges and peaches

After 30 minutes, remove the tray from the oven. Squeeze the juice of one orange over the duck. Cut the second orange into slices or segments and add them to the tray together with the peach slices. Return everything to the oven for another 15 minutes, until the duck is golden and cooked through and the fruit has started to collapse into the roasting juices.

Finish with figs

Cut the red figs into quarters and add them just before serving. They do not need to cook for long: their role is to bring freshness, colour and a honeyed sweetness. Spoon some of the juices from the bottom of the tray over the duck and fruit at the table. Serve with roasted potatoes, crusty bread or a simple green salad. A light red wine, or a Mediterranean red such as Cannonau, works very well.