📝 About This Recipe
This dish marries the rustic, wild game traditions of the Louisiana bayou with the refined sweetness of the state's beloved Celeste figs. A perfectly roasted duck, seasoned with a bold Creole spice rub, is finished with a luxurious fig and port wine reduction that cuts through the rich fat. It is a sophisticated celebration of Acadian flavors, offering a crispy skin and succulent meat that defines high-end Creole entertaining.
🥗 Ingredients
The Duck
- 5-6 lbs Whole Pekin or Muscovy Duck (giblets removed, patted very dry)
- 2 tablespoons Kosher Salt
- 1 tablespoon Creole Seasoning (low-sodium preferred)
- 1 teaspoon Black Pepper (freshly cracked)
Aromatics
- 1 Yellow Onion (quartered)
- 2 stalks Celery (cut into large chunks)
- 1 head Garlic (halved crosswise)
- 4 sprigs Fresh Thyme
Fig and Port Glaze
- 3/4 cup Fig Preserves (high quality, chunky)
- 1/2 cup Port Wine (or a dry red wine)
- 2 tablespoons Balsamic Vinegar (aged)
- 1 tablespoon Dijon Mustard
- 1/4 teaspoon Cayenne Pepper (for a subtle Creole kick)
- 1 teaspoon Fresh Ginger (finely grated)
👨🍳 Instructions
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1
Remove the duck from the refrigerator 1 hour before cooking to bring it to room temperature. This ensures even roasting.
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2
Preheat your oven to 350°F (175°C). Use a sharp paring knife or a clean needle to prick the duck's skin all over at an angle, being careful to only pierce the fat and not the meat. This allows the fat to render out during roasting.
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3
Trim any excess fat from the cavity. Season the interior of the duck generously with salt and pepper, then stuff with the onion, celery, garlic, and thyme sprigs.
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4
Truss the legs together with kitchen twine and tuck the wing tips under the body. Rub the exterior of the duck with the kosher salt, Creole seasoning, and black pepper.
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5
Place the duck breast-side up on a rack set inside a large roasting pan. Roast for 1 hour.
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6
After 1 hour, carefully flip the duck onto its breast. This helps the fat on the back render and keeps the breast meat moist. Roast for another 45 minutes.
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7
While the duck is roasting, prepare the glaze. In a small saucepan over medium heat, combine the fig preserves, port wine, balsamic vinegar, Dijon mustard, ginger, and cayenne.
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8
Simmer the glaze for 10-12 minutes, stirring occasionally, until it has reduced by a third and is thick enough to coat the back of a spoon. Set aside.
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9
Carefully flip the duck back to breast-side up. Increase the oven temperature to 425°F (220°C). Drain the rendered fat from the bottom of the pan (save it for roasting potatoes later!).
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10
Generously brush the duck with about half of the fig glaze. Roast for 15-20 minutes, or until the skin is deep mahogany and crispy, and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
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11
Remove the duck from the oven and brush with one final layer of the glaze. Let the bird rest for at least 15-20 minutes before carving to allow the juices to redistribute.
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12
Carve the duck into quarters or slices and serve with any remaining glaze on the side.
💡 Chef's Tips
For the crispiest skin, leave the duck uncovered in the fridge for 24 hours before roasting to dry out the skin. Don't throw away the rendered duck fat; it is liquid gold for frying eggs or roasting root vegetables. If the fig preserves are too chunky, pulse the glaze in a blender for a smoother, more elegant finish. Be careful not to pierce the meat when pricking the skin, as this will cause the juices to escape and make the meat dry. If the glaze begins to burn before the duck is done, tent the bird loosely with aluminum foil.
🍽️ Serving Suggestions
Serve alongside a wild rice pilaf with toasted pecans and dried cranberries. Pairs beautifully with braised collard greens or garlicky sautéed haricots verts. A glass of medium-bodied Pinot Noir or a chilled Sparkling Cider cuts through the richness of the duck. Traditional Creole Dirty Rice makes for a hearty, authentic side dish. Finish the plate with a few fresh halved figs and a sprig of parsley for a stunning presentation.