Roast Duck with Fig Tarragon Glaze is perfect for a special dinner and simple to make. Try it for Christmas dinner, a romantic evening, or special birthday!
Sometimes I just want something different for dinner. Because of some problems at my favorite local grocery store, I’m now making longer shopping trips to the nearest Aldi. Aldi is worth the drive. I’m particular about meat, especially at “discount” stores.
Aldi’s quality of meat is very good! This past spring I bought a butterflied leg of lamb at Aldi for $15.00. Usually, a leg of lamb is around $40. I took the chance because I love lamb, and being my first trip to Aldi, this purchase was also a test. If Aldi can offer high-quality lamb at a price like that, they’ve got me for a customer. The lamb was spectacular!
So when I saw Pekin duck at Aldi, I snapped it up. Duck is rich, luscious, and flavorful. The meat is dark like the thigh meat of chicken. It’s a high-fat dish and a little goes a long way. Roast duck is perfect for special meals.
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How to Make Roast Duck with Fig Tarragon Glaze
Duck pairs beautifully with fruit flavors. When most people think of a duck dish, they think of Duck a l’Orange. In fact, frozen duck comes with a packet of orange sauce.
I love fig jam and for this recipe, I created a quick fig tarragon glaze with simply fig jam melted and mixed with dried tarragon. It’s the perfect combination of sweet and savory and wonderfully enhanced the flavor of the duck.
Roast Duck with Fig Tarragon Glaze
A rich, delicious dish to serve for a special occasion.
Whole fresh or frozen duck
1 1/2 cups baby carrots
A large onion, thickly sliced
1 1/2 cups celery, stalks or coarsely chopped
Salt and pepper to taste
1/2 cup fig jam
1 Tablespoon dried tarragon
Preheat oven to 410 degrees.
Place the carrots, sliced onion, and celery in the bottom of a 9×13 baking pan and spread them around.
Remove the giblets packet and orange sauce packet from the cavity of the duck. I don’t use either of these items.
Salt and pepper the duck inside and out to taste. Next, place the duck on top of the vegetables in the bottom of the baking pan. Tuck the wing tips behind the duck like he’s watching a ballgame in the recliner.
Place the duck in the oven and cook at 410 degrees for 30 minutes. This gives a nice crisp to the skin and seals in the flavor.
After 30 minutes, reduce the oven temperature to 285 degrees. Roast the duck for 2-2 1/2 hours at this temperature. Baste the duck with the juices from the bottom of the pan at least twice while roasting at this temperature.
When the duck is finished, remove it from the oven and baste well.
Save the fat from the bottom of the pan. Duck fat is wonderful for frying! Just put it in a jar and keep it in the refrigerator.
In a small microwave-safe dish, melt the fig jam. Then stir into the fig jam 1 tablespoon of dried tarragon. Stir it with a spoon to mix well. Brush the fig tarragon glaze all over the roast duck.
Serve Roast Duck with Fig Tarragon Glaze with wild rice pilaf and your favorite vegetable.
Serve Roast Duck with Fig Tarragon Glaze for a Special Occasion
Roast Duck with Fig Tarragon Glaze is perfect for Christmas dinner, a romantic dinner, or a birthday dinner. The house smells heavenly while it’s cooking!
I hope you love this special dish!