Slow Roasted Duck with Cornbread Stuffing & Fig Balsamic Sauce

Slow Roasted Duck with Cornbread Stuffing & Fig Balsamic Sauce
Chef Wayne Elias is back in the Home & Family kitchen preparing a delicious duck dish with homemade stuffing.


  • 1 Frozen Whole Duck 5 pounds
  • 1 box of cornbread stuffing mix
  • 1 cup dried figs sliced
  • ½ cup of golden raisins
  • ½ cup of dried cranberries
  • ½ cup of diced white onions
  • ½ cup diced celery
  • 5 cups of chicken broth-light sodium
  • 1 cups of balsamic vinegar
  • ½ cup of honey
  • 3 tablespoons of unsalted butter
  • 8 whole figs
  • 2 tablespoons of fine diced shallots

Ingredients for Her Rub Blend

  • 1 tsp Juniper berries
  • 4-5 Bay leaves
  • 1tsp Salt
  • 1tsp White pepper

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.

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