Prep the Duck
1) Buy your duck 2 days before you are cooking so it defrosts in the fridge
2) Wash the duck and dry it
3) Rub the dry herb blend inside and all over the
Make the Stuffing
Stuff the duck with the stuffing and any leftover place in a separate pan to be baked
Tie the legs of the duck and place in a roasting pan with some cut celery, onions underneath
Place in oven for 1 hour and then lower the temp to 300 for about 45-1 hour more
● 30 minutes per pound for cooking suggested.
● Internal temp needs to be at least 160
After cooked take out and let rest for about 7-10 minutes
Fig Balsamic Sauce
While the duck is in the oven soak the whole figs in 1 cups of balsamic vinegar. After the duck is cooked drain the figs out of the vinegar.
Sauté 1 tablespoon of butter with the diced shallots and after they are translucent add the figs, 1 cup of balsamic vinegar and bring to boil and add honey. Reduce for about 5 minutes and add 2 tbslp. of butter and whisk to emulsify and ready to serve.
Place Duck on a Platter and place figs around the edge and sauce on top of the figs.Download the Home & Family Holiday Cookbook Here
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