Roast Ducks with Potatoes, Figs, and Rosemary

Ingredients for Roast Ducks with Potatoes, Figs, and Rosemary

• 900g whole Peking ducks

• 2 large onions, quartered

• 1 large bunch rosemary, divided

• Kosher salt, freshly ground pepper

• 1.4kg small Yukon Gold potatoes, peeled

• 1125ml fresh black Mission or Turkish figs, halved

Many purveyors stock these birds frozen, so pick them up a day or two before cooking so they can defrost.

Preheat oven to 425°. Set ducks, breast side down, on a work surface and score fatty areas along backs and thighs with a paring knife, being careful not to cut into flesh. Turn over and score fat, concentrating mainly on breasts but extending to tops of legs. Poke a few holes around extra-fatty areas of cavity.

Stuff ducks with onions and all but 4 sprigs rosemary; season generously with salt and pepper (much of the seasoning will melt away as the fat renders).

Place ducks, breast side down, in a large roasting pan; pour in 120ml water. Roast, rotating pan occasionally, until duck fat starts to render, water is evaporated, and skin is golden brown, about 40 minutes. Remove pan from oven and transfer ducks to a platter or baking dish. Carefully pour rendered fat into a heatproof measuring cup.

Toss potatoes and 60ml duck fat in roasting pan (save remaining fat for another use); season with salt and pepper. Scoot potatoes to perimeter and return ducks to pan, breast side up. Roast until potatoes and dark meat are tender and an instant-read thermometer inserted into breasts registers 155°, 50–60 minutes. Transfer ducks to a cutting board; let rest at least 10 minutes before carving.

Meanwhile, add figs and remaining 4 rosemary sprigs to pan; toss well. Roast until figs are soft and juicy, 5–8 minutes. Serve duck with figs and potatoes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.