Serving duck is often overlooked as a holiday main course. Turkey, ham, and prime rib are great, but serving duck is sure to wow your guests.
2 Whole Pekin Ducks (5 Pounds Each)
2 Large Onions (Quartered)
1 Large Bunch Rosemary (Divided)
1 Teaspoon Kosher Salt
2 Teaspoons Freshly Ground Pepper
3 Pounds Small Yukon Gold Potatoes (Peeled)
2 Pints Fresh Turkish Figs (Halved)
Preheat oven to 425 degrees.
Place ducks, breast side down, on work surface and score fatty areas along backs and thighs with a paring knife. Be careful not to cut into flesh. Turn over and score fat, concentrating mainly on breasts, but extending to tops of legs. Poke holes around extra fatty areas of cavity.
Place onions and rosemary (leave out 4 rosemary sprigs) in cavity. Season with kosher salt and pepper.
Place ducks, breast side down, in large-size roasting pan. Pour in 1/2 cup water. Place in oven and roast 40 minutes until duck fat starts to render, water has evaporated, and skin is golden. Rotate pan occasionally. Remove from oven and transfer ducks to platter. Very carefully pour rendered fat into heatproof measuring cup.
Toss potatoes and 1/4 cup duck fat in roasting pan. Save remaining duck fat for another use. Season with kosher salt and pepper. Place potatoes at perimeter of roasting pan. Return ducks, breast side up, to roasting pan. Place in oven and roast 60 minutes until potatoes are dark meat are tender and thermometer (insert into breasts) register 155 degrees.
Remove from oven and transfer ducks to cutting board. Let rest 10 minutes before carving.
Meanwhile, add figs and remaining rosemary sprigs to pan. Toss well. Place back in oven and roast 8 minutes until figs are soft and juicy.
Serve duck with figs and potatoes.
Prep Time: 30 Minutes
Cook Time: 108 Minutes
Total Time: 138 Minutes
Note: Most stores carry frozen ducks. Make sure to pick them up a day or two before cooking so they can defrost in the refrigerator.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved