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Recipe:Roasted Whole Duck with Mission Figs, Thyme and Potatoes

  • Prep time: 20 minutes
  • Cook time: 90 minutes

Serves 2 - 3.

Ingredients

Serving Size
  • Whole WF Duck, trimmed of wing tips and excess neck skin

    5.0 LB
    Qty 1
    $17.85
  • Coarse Sea Salt

    0.41 LB
    Qty 1 ½ TBSP
    $5.38
  • Ground Black Pepper to taste

    0.2 LB
    Qty
    $5.78
  • Leeks, trimmed to white part and cut in 2” pieces

    Qty 2
  • Large Onion, peeled and cut in large chunks

    Qty 1
  • Small bunch fresh Thyme sprigs

    Qty 1
  • Fresh Black Mission Figs, cut in half or dried figs soaked in some water overnight

    Qty 10-12
  • Baby Yukon Potatoes, cut in half

    Qty 12-16 OZ
  • Chicken Broth

    Qty ½ CUP
  • Tawny Port Wine

    Qty ½ CUP
  • Fig Marmalade

    Qty ½ CUP
  • Rendered Duck fat *

    Qty 2 TBSP
  • Balsamic Vinegar

    Qty 2 TBSP
  • Flour

    Qty 2 TBSP

Cooking
Instructions

  1. Preheat oven to 425°. Prepare a roasting pan.
  2. On a work surface, place whole duck and pat dry. Using a paring knife, score the fatty skin on the breast, thighs and drumsticks, being careful not to cut into flesh. Poke a few holes around extra-fatty areas of cavity. Season the duck with salt and pepper.
  3. Stuff the cavity with the leeks, onion and sprigs of thyme and place the duck in the roasting pan, breast side down. Place in oven and roast for 45 minutes. Turn it on its back and keep roasting for an additional 30-40 minutes or until it’s evenly golden brown. Remove pan from oven and put aside ¼ cup of the rendered fat.*
  4. Place the potatoes around the duck, stir to coat with the roasting juices and fat; season with salt and pepper. Return duck and potatoes to the oven and continue to roast until skin is brown and crisp around 30-40 minutes.
  5. Sauce: Place fat in a medium sauce pan over medium heat. Add flour and stir cooking for 30 seconds. Gradually add chicken broth and Port wine continuously stirring with a whisk. Add balsamic vinegar, fig marmalade and stir until smooth. Keep warm.
  6. Remove duck from the oven and add figs and thyme to potatoes. Lightly toss and cook for 5-7 additional minutes in the oven.
  7. Transfer duck to a cutting board and let stand for 10 minutes before carving. Serve with sauce and potatoes and figs around.

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