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Photo of Roast duck with port and fig sauce by WW

Roast duck with port and fig sauce

9 - 10
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
Combine port, stock, sweet dried figs, rosemary and a cinnamon stick to make a sweet irresistible sauce to serve with perfectly cooked roast duck.



2 cup(s), (500ml)

Salt reduced chicken stock

1 cup(s), (250ml)

Dried fig(s)

½ cup(s), (100g)

Fresh rosemary

2 tbs, 2 sprigs

Cinnamon quill

1 whole

Duck, trimmed, raw

1280 g, Buy 8x200g breasts, fat trimmed


200 g, halved, stones removed

Fresh flat-leaf parsley



  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. Place port, stock, figs, rosemary and cinnamon in a medium saucepan over high heat. Boil, stirring occasionally, for 20 minutes or until reduced by half. Discard rosemary and cinnamon.
  3. Meanwhile, score duck by making three slashes through the skin (without cutting through flesh). Heat a large frying pan over medium heat. Add duck, skin-side down, and cook for 5 minutes or until golden and crisp and most of the fat has been rendered. Turn and cook for 2 minutes or until browned. Transfer to prepared tray.
  4. Bake for 6-8 minutes or until cooked to your liking. Cover duck with foil and set aside for 5 minutes to rest before slicing.
  5. Using a stick blender, blend sauce until smooth. Serve duck with sauce and top with cherries and parsley.


SERVING SUGGESTION: Mixed leaves and sliced capsicum drizzled with lemon juice.