Crispy Roast Duck with Fig and Sage Glaze
This crispy roast duck is the perfect meal for entertaining family and friends, especially if you're looking for something different around the holidays. It's so luxurious and decadent, you can't help but fall in love. It might be intimidating, but I promise it's not that hard. And once you make it, you'll never go back!
Ingredients
For the Duck
- 1 5-6 lb whole duck
- 2 tablespoon salt
- 1 orange, cut in half
- 3-4 cinnamon sticks
- 1 bunch sage
For the Fig Sage Glaze
- 1 bunch sage
- 1 C water
- 1 C sugar
- 6-8 fresh figs, cut in half
Instructions
- Preheat your oven to 400°F.
- Pat the duck down everywhere with paper towel.
- Using a sharp knife, score the skin on the front and back in long, diagonal strokes, making a cross-hatch (diamond) pattern. Cut deep enough to go through the skin and fat, but not deep enough to cut the meat.
- Rub the salt into the duck.
- Cut the orange in half, and stuff the fruit, the cinnamon and one bunch of sage into the duck cavity. (As best you can, it might be a bit tight, if it doesn't all fit, don't worry about it).
- Place breast side down in a large roasting pan on top of a wire rack. Roast for 50 minutes, flip over, and roast for another 50 minutes.
- Meanwhile, make the glaze. Bring water to a boil in a small saucepan over high heat. Turn down to a simmer, add the sugar, and stir until dissolved. Add the fresh figs, and simmer for 5 more minutes. Turn off the heat, and the second bunch of sage. Steep for at least 20 minutes, or up to 2 hours.
- Pour about half a cup of the glaze into a small bowl (this keeps the rest from being contaminated, reserve the rest for another use).
- Take the duck out of the oven, and brush the glaze from the bowl over the top. Return to the oven for another 20 minutes, or until the internal temperature reaches 165°F.
- Remove the duck from the pan and let it rest for 15 minutes. Reserve duck fat for immediate use, or freeze for another time. Serve immediately.
Video
Notes
If you can, leave the duck uncovered in the fridge overnight. This will help the skin dry out, and make it even crispier.
If you want, use the leftover glaze for a DELICIOUS sauce to spoon over the duck. Just reheat it when it's time to serve (you can put it in a gravy boat)!
Nutrition
Serving: 150gCalories: 202kcalCarbohydrates: 51gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 3492mgPotassium: 24mgFiber: 1gSugar: 50gVitamin A: 1IUVitamin C: 1mgCalcium: 38mgIron: 1mg
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