Roasted Whole Duck With Figs & Potatoes | Wild Fork

Ingredients

• 1 whole WF (Pekin) Duck, trimmed of wing tips and excess neck skin
• 1 ½ Tbsp. Tablespoon Coarse Sea Salt
• ½ Tablespoon Ground Black Pepper to taste
• Ingredients:
• 2 Leeks, trimmed to white part and cut in 2” pieces
• 1 Large Onion, peeled and cut in large chunks
• 1 small bunch fresh Thyme sprigs
• Garnishes:
• 10-12 fresh Black Mission Figs, cut in half or dried figs soaked in some water overnight
• 12-16 oz. Baby Yukon Potatoes, cut in half
• Additional sprigs of thyme
• Port and Fig Sauce:
• 1/2 cup chicken broth
• 1/2 cup Tawny Port Wine
• 1/2 cup Fig Marmalade
• 2 Tablespoons rendered duck fat *
• 2 teaspoons Balsamic Vinegar
• 2 teaspoon flour