Texan Heartland Recipe
Roasted Duck with Cherry Fig Port Glaze
- Servings
- 4
- Prep Time
- Cook Time
Elegant and flavorful, this roasted duck is finished with a Cherry Fig & Port Wine Jam glaze that’s both savory and sweet. The jam brings together lush cherries, earthy figs, and the warmth of Port wine, creating a luxurious sauce that enhances the richness of the duck. Perfect for holidays or a special dinner.
Ingredients
- 1 whole duck (about 5 lbs)
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 jar Texan Heartland Cherry Fig & Port Wine Jam
- 1/2 cup Port wine
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- Fresh thyme sprigs, for garnish
Directions
- Preheat oven: Set to 375°F (190°C).
- Prepare duck: Pat duck dry with paper towels. Score the skin in a crisscross pattern (without cutting into the meat) to render the fat. Season with salt, pepper, and thyme.
- Roast duck: Place on a rack in a roasting pan. Roast for 1 hour, draining fat halfway through.
- Make glaze: While the duck roasts, combine Texan Heartland Cherry Fig & Port Wine Jam, Port wine, balsamic vinegar, soy sauce, and garlic in a saucepan. Simmer 10 minutes, stirring until glossy and slightly thickened.
- Glaze & finish: After 1 hour, brush duck generously with glaze. Return to oven for 15–20 minutes, basting once more until the skin is deeply golden and crisp.
- Rest & serve: Let duck rest 10 minutes before carving. Drizzle with extra glaze and garnish with fresh thyme
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