2 Leeks, trimmed to white part and cut in 2” pieces
1 Large Onion, peeled and cut in large chunks
1 small bunch fresh Thyme sprigs
10-12 fresh Black Mission Figs, cut in half or dried figs soaked in some water overnight
12-16 oz. Baby Yukon Potatoes, cut in half
Additional sprigs of thyme
Port and Fig Sauce:
1/2 cup chicken broth
1/2 cup Tawny Port Wine
1/2 cup Fig Marmalade
2 Tablespoons rendered duck fat *
2 teaspoons Balsamic Vinegar
2 teaspoon flour
LET'S GET COOKING!
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.