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Fig Orange Glazed Duck Recipe


  • Author: Jennie Graham
  • Total Time: 2 hours 30 minutes
  • Yield: 4-6 servings 1x

Description

Elegant roasted duck with a sweet-tangy fig and orange glaze that creates restaurant-quality results at home. Perfect for special occasions with crispy skin and tender, juicy meat.


Ingredients

Scale
  • 1 whole chilled duck
  • ½ teaspoon sea salt (omit if duck is brined)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon cracked black pepper
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • ½ cup orange juice
  • 2 tablespoons fig jam
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce or coconut amino acids
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon corn starch

Instructions

  1. Liberally sprinkle duck flesh with kosher salt. Cover loosely with parchment paper and refrigerate for 24 hours (optional brining).
  2. Boil duck in large pot for 10-30 minutes depending on age. Rest uncovered in refrigerator for 24 hours (optional blanching).
  3. Gather all ingredients and equipment. Measure glaze ingredients. Duck can stay refrigerated until seasoning.
  4. Mix softened butter, salt (skip if brined), spices, and herbs into a smooth paste.
  5. Place duck on large aluminum foil sheet. Optional: layer parchment paper under foil first.
  6. Spread butter paste inside and outside duck. Add fresh thyme and rosemary sprigs.
  7. Cover completely with foil and rest for one hour. Preheat oven to 400°F.
  8. Uncover duck, place on roasting pan. Reduce heat to 350°F and bake uncovered for 30 minutes.
  9. Cover duck breasts only with foil. Continue roasting until breasts reach 135°F and thighs reach 165°F.
  10. Mix all glaze ingredients except cornstarch in saucepan. Boil while whisking, then reduce heat. Dissolve cornstarch in water, add to pan, simmer until thickened.
  11. Uncover duck completely for last 5 minutes. Remove herb sprigs and broil skin until crispy.
  12. Cover duck with foil (not touching skin) and rest 15-30 minutes. Brush with glaze before serving.

Notes

  • Use a meat thermometer to ensure perfect doneness – breasts at 135°F stay juicy while thighs at 165°F become tender
  • Score the duck skin in a crosshatch pattern before seasoning to help render fat and achieve crispier results
  • Make the glaze while the duck rests to save time and ensure it’s the perfect consistency for brushing
  • Save the rendered duck fat from the roasting pan – it’s excellent for roasting potatoes or other vegetables
  • Let the duck rest properly after cooking to allow juices to redistribute throughout the meat for maximum tenderness
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (6 servings total)
  • Calories: 480 kcal
  • Sugar: 10 g
  • Sodium: 420 mg
  • Fat: 30 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0g
  • Carbohydrates: 13 g
  • Fiber: 1 g
  • Protein: 32 g
  • Cholesterol: 140 mg

Keywords: glazed duck recipe, roasted duck with fruit glaze, holiday duck dinner, orange duck recipe, fig glazed poultry, elegant duck dish, special occasion duck, gourmet duck recipe