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For the Love of Food

Balsamic Fig Glazed Roasted Duck

July 3, 2015 19 Comments

67 shares
  • 9
I have teamed up again with Orchard Choice California Fig Spreads to share a delicious recipe featuring their Balsamic Pepper Fig Spread. 
We also have not one but two exciting giveaways you can enter to win! 
One of my favorite “fancy” dinner at home meals that my
 husband makes is roasted duck. Ava’s not a fan so we save
our duck meals for a date night dinner once she is asleep. This recipe
looks impressive but is actually quite simple and only requires 3 ingredients!
Crispy seasoned skin, juicy sumptuous duck, and sweet fig jam with a hint of spice make this a meal you won’t soon forget! 
Check out another tasty California Fig Spread recipe on the blog:
Baked Brie Cheese with Orange Fig Spread and Toasted Pistachios
Scroll down to enter to win a gift set of fig spreads to make 
your own date night meal at home!
 You  can enter to win an exclusive trip for two to tour America’s Test Kitchen in Boston on July 24. The prize includes hotel, airfare and $500 in spending money. 
Please visit https://www.facebook.com/ValleyFig/app_515720611858523 for full program details and to sign up for the Valley Fig Growers newsletter to enter to win!

Valley Fig Growers  http://www.valleyfig.com/



Sign up for the Valley Fig Growers Newsletter & enter to win –https://www.facebook.com/ValleyFig/app_515720611858523



Enter to Win!

Enter to win a 4-pack variety gift box of 
Orchard Choice California Fig Spreads below!

Ingredients: 

Makes 4 servings
  • 4 large skin on duck legs (I like Maple Leaf Farms)
  • 1 tbsp seasoning of your choice (I use a Kentucky Flavor seasoning)
  • 4 tbsp Orchard Choice California Fig Spread in Balsamic Pepper 

Directions:

  1. Preheat oven to 350 degrees.
  2. Sprinkle duck with seasoning and place in a large baking dish.
  3. Bake for one and a half hours until the meat is juicy and the skin is crisp.
  4. Remove duck from oven and let cool slightly.
  5. Scoop fig spread into a bowl and heat in the microwave for 10 seconds.
  6. Spoon 1 tbsp fig spread onto top of each duck leg, smoothing to cover.
  7. Serve warm and enjoy!

Place skin on duck legs in a 9X13 baking dish.
Sprinkle with seasoning of your choice.
This sweet and spicy Kentucky seasoning is our favorite spice mix right now!
I love California fig spread in any flavor but this Balsamic 
Pepper Spread is both sweet, savory, and has a hint of pepper. 
It is delicious melted on top of the crispy duck legs!

Bake at 350 degrees for one and a half hours until the meat is juicy and the skin is crisp.





Scoop fig spread into a bowl and heat in the microwave for 10 seconds.



Spoon 1 tbsp fig spread onto top of each duck leg, smoothing to cover.



I like to serve my duck with creamed cauliflower or kale
 and a fresh summer vegetable or salad. 


a Rafflecopter giveaway

Valley Fig Growers http://www.valleyfig.com/
Valley Fig Growers Newsletter and Facebook page:
 https://www.facebook.com/ValleyFig/app_515720611858523


67 shares
  • 9

Filed Under: Pork & Duck, Uncategorized

Previous Post: « Bacon Lover’s Loaded Cauliflower Casserole
Next Post: Cheesy Minion Quesadillas »

Reader Interactions

Comments

  1. Kim Avery

    July 4, 2015 at 2:06 pm

    I would try to make some BBQ sauce

    Reply
  2. Ashley Kolpak

    July 5, 2015 at 12:13 am

    I want to try your recipe!

    Reply
  3. janetfaye

    July 6, 2015 at 3:32 am

    I would like to try it on roasted chicken.

    Reply
  4. Jacky

    July 6, 2015 at 3:43 pm

    With tofu!

    Reply
  5. rom kruse

    July 6, 2015 at 4:16 pm

    would love it on chicken

    Reply
  6. heyjudette

    July 6, 2015 at 5:35 pm

    The duck looks fantastic, but I would love to try this out on chicken. I'm sure it would be delicious!

    Reply
  7. Stacey Grantham

    July 7, 2015 at 12:06 am

    I have never tried duck before, but would love to try this on chicken breasts.

    Reply
  8. tashamwilkerson

    July 7, 2015 at 3:28 am

    I serve fig jam with warm brie and also with some smoky hard cheese (like gouda) and crackers. It is always a big hit!

    Reply
  9. Julie Matek

    July 7, 2015 at 2:18 pm

    I would make fig muffins,;)

    Jmatek AT wi DOT rr DOT com

    Reply
  10. Sabrina Joy

    July 7, 2015 at 11:36 pm

    I would use it for baking! Maybe for muffins!

    Reply
  11. Beads App

    July 8, 2015 at 3:45 am

    I would marinate chicken

    Reply
  12. Contest Chef

    July 8, 2015 at 7:27 pm

    Hi
    Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.

    Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. Several recipe creators/bloggers are already contesting on Contestchef.
    Click to join Contestchef
    Sincerely,
    Nandy
    Contestchef

    Reply
  13. tannawings

    July 9, 2015 at 5:31 am

    I think this would work well with pork. I could see using it either inside cooking but also on the grill. This would be a terrific base for grilling.

    ellen beck on form

    Reply
  14. Michelle Bowman

    July 9, 2015 at 8:18 am

    I think this would be amazing with a pork tenderloin. AH-Maz-ING

    Reply
  15. latanya t

    July 9, 2015 at 4:57 pm

    I would use it on ribs.

    Reply
  16. 1froglegs

    July 9, 2015 at 6:16 pm

    I would try to make some fruit bars.

    Reply
  17. Anonymous

    July 9, 2015 at 10:10 pm

    I would make some fig filled cinnamon rolls

    Reply
  18. Anonymous

    November 21, 2015 at 6:51 am

    Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. spring snow goose hunting

    Reply
  19. Brenda Palmeri

    October 18, 2016 at 6:59 am

    I would like to say that this article really convinced me, you give me best information!waterfowl hunting

    Reply

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