Enjoy this wonderful fall recipe from Wild Fork Foods for a beautifully roasted whole duck with a port and fig sauce, yukon potatoes and roasted figs. Find ingredients for this recipe and more by visiting the Wild Fork Foods at the corner of Brookhurst & Adams in Huntington Beach.
Ingredients: Wild Fork duck whole 1 ½ Tbsp Wild Fork coarse sea salt ½ Tbsp Wild Fork black peppercorns 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 Garnishes: 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 Tbsp rendered duck fat * 2 Tsp balsamic vinegar Step 1: Preheat oven to 425°.
Prepare a roasting pan.
Step 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.
Step 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.*
Step 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.
Step 5 - S auce: Place fat in a medium saucepan 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 and fig marmalade and stir until smooth. Keep warm.
Step 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.
Step 7: Transfer duck to a cutting board and let rest for 10 minutes before carving. Serve with sauce, and potatoes and figs placed around.