Roast Ducks with Potatoes, Figs, and Rosemary

A luxurious roasted duck dish featuring tender Peking ducks served with golden Yukon potatoes and sweet black Mission figs, all perfumed with fresh rosemary. The duck is scored and slow-roasted to achieve crispy skin while rendering its fat, which is then used to create perfectly roasted potatoes.

8 servings

26 hr 13 min

Published October 4, 2025

Ingredients

•2 whole 5-pound whole Peking ducks
•2 large onions
•1 large bunch rosemary
•to taste Kosher salt and pepper
•3 pounds Yukon Gold potatoes
•2 pints black Mission or Turkish figs
•halved

Cooking Instructions

1.
Many purveyors stock these birds frozen, so pick them up a day or two before cooking so they can defrost.
1440 min
2.
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.
15 min
3.
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).
10 min
4.
Place ducks, breast side down, in a large roasting pan; pour in 1/2 cup 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.
40 min
5.
Toss potatoes and 1/4 cup 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.
60 min
6.
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.
8 min

Roast Ducks with Potatoes, Figs, and Rosemary

8 servings

26 hr 13 min

Published October 4, 2025

Cooking Instructions

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

1440 min

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.

15 min

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).

10 min

Place ducks, breast side down, in a large roasting pan; pour in 1/2 cup 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.

40 min

Toss potatoes and 1/4 cup 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.

60 min

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.

8 min