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Roasted Duck with Fig and Port Sauce

Serves 6 to 8
Time 2 hr 20 min
Roasted duck makes for an intriguing alternative to more traditional holiday main dishes. Try the fig and port sauce over grain salads and cooked winter greens, too.
Ingredients
  • 1 (4 1/2- to 5-pound) duck, giblets removed
  • 1 1/2 teaspoon fine sea salt, divided
  • 3 tablespoons unsalted butter
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon all-purpose flour
  • 1 cup low-sodium chicken broth, warm
  • 1 cup ruby port
  • 1 star anise
  • 3 tablespoons fig spread
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground black pepper
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Method

Preheat the oven to 250°F. Rinse and pat duck dry.

Season inside and out with 1 1/4 teaspoon of the salt, then pierce skin all over with the tines of a fork, being careful not to pierce the meat.

Transfer duck to a rack set inside a roasting pan, arranging it breast-side down.

Roast for 2 hours, then drain off accumulated fat, turn duck over and increase the oven temperature to 350°F.

Continue to roast until skin is crispy and brown and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F, about 20 to 30 minutes more.

Meanwhile, prepare sauce. Melt butter in a small saucepan over medium heat.

Add shallots and cook, stirring frequently until soft and golden brown, about 5 minutes.

Add flour and cook, stirring with a wooden spoon, for 1 minute.

Whisk in broth, port and star anise and bring to a simmer.

Continue to simmer until reduced by half, then stir in fig spread and cook, stirring, until sauce begins to thicken.

Stir in remaining 1/4 teaspoon salt, lemon juice and pepper. Strain sauce, discarding star anise.

Carve duck and transfer to a platter. Serve sauce on the side.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (4 1/2- to 5-pound) duck, giblets removed
  • 1 1/2 teaspoon fine sea salt, divided
  • 3 tablespoons unsalted butter
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon all-purpose flour
  • 1 cup low-sodium chicken broth, warm
  • 1 cup ruby port
  • 1 star anise
  • 3 tablespoons fig spread
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.