Duck legs with figs and rosemary

Ingredients

• 900 g Duck legs, cleaned
• 400 g Figs, fresh, halved
• 100 ml Water
• 2 pcs Onions, peeled, quartered
• 1 bunch Rosemary, fresh
• 1/2 tsp Fresh ground salt
• 1/2 tsp Black pepper, ground

Method

1. Preheat oven to 170°C and prepare roasting pan.
2. Make a few cuts, 3mm deep in each duck leg.
3. Spread onions around duck and place rosemary sprigs in prepared cuts and remaining rosemary around duck legs.
4. Season with salt and pepper then add water; set in the oven and roast for 2.5 hours.
5. During last 10 minutes, add halved figs.
6. Set on wire rack to cool slightly before serving.