Rosemary Fig Roasted Duck Legs

This dish features succulent duck legs seared to perfection and slow-roasted in a rich rosemary-fig sauce. The legs are first seasoned, seared, and then simmered in a flavorful blend of red wine, balsamic vinegar, chicken broth, garlic, and fresh rosemary. Add in dried figs, and the dish is finished by roasting until the duck reaches tender perfection. Drizzle the savory-sweet sauce over the duck legs before serving.

Ingredients

  • 1 tbsp. Oil
  • 4Duck Legs,Defrosted
  • Salt and Pepper to Taste
  • 6 Cloves of Garlic,Smashed
  • 3 tbsp. Chopped Fresh Rosemary
  • 1 cup Red Wine
  • 2 tbsp. Balsamic Vinegar
  • 3/4 cup Chicken Broth or Duck Stock
  • 1 cup Dried Figs,Halved

Direction

  • Preheat oven to 350°F. Season duck legs on both sides with salt and pepper.
  • In large oven-safe skillet on medium heat, heat oil and sear duck legs skin side down for about 6 to 8 minutes. Remove from heat and set aside.
  • In same pan, add garlic and rosemary. Sauté for 1 minute until fragrant.
  • Stir in red wine, balsamic vinegar, and chicken broth. Let simmer for 5 minutes.
  • Add figs and cook for 2 minutes.
  • Return duck legs to skillet. Place skillet in oven for 45 minutes or until duck legs reach 165°F.
  • Plate duck legs and drizzle rosemary fig sauce over them.
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