Baked Chappapeela Duck with Fig Sauce

The best way to cook duck, Ms. Lou knows you will not bake it any other way after trying this favorite.


 1 4-5lb Chappapeela Duck
 1 cup course Kosher salt
 1⁄4 cup cinnamon
 Container to hold ducks and brine
 2 medium onions halved
 3 medium carrots halved
 3 stalks celery halved
 1 jar homemade fig preserves



Place the duck in a large container or a clean ice chest. Cover the duck with water. Add salt and cinnamon, and mix well. Brine in the refrigerator overnight, or for at least four hours.


Wash the duck with cold tap water inside and out. Drain and pat dry. Salt it lightly, and use your normal amount of cracked black pepper to taste.


Preheat oven to 375°F; empty the cavity of the duck and save innards. Stuff cavity of duck with the fresh vegetables, holding one onion aside, and place duck in a roasting pan breast side up. 


Surround duck with neck, liver and gizzards. Do not put butter or water in the pan because the duck will baste its self. Cover pan tightly with aluminum foil and bake for 60 minutes. Remove foil and bake uncovered for additional thirty minutes. The duck is done when the leg separates easily from the body.


In a separate sauce pan add 2 tablespoons of duck drippings with 1 chopped onion. Sauté for 5 minutes or until onions are cooked. Add 1 1/2 cups of fig preserves. Simmer for 5-8 minutes. Debone the duck and serve with hot fig sauce on top.

You May Also Like:

Leftover Turkey Gumbo with Potato SaladIn Louisiana, we don’t throw away our turkey carcasses after Thanksgiving or Christmas. We hold onto those otherwise discarded bones for leftover turkey and sausage gumbo! Those in the know, however, know that there’s an even better–not to mention faster–way to get that rich gumbo flavor. You use a jarred roux and Blue Runner Creole Chicken and Sausage Gumbo Base. This recipe will save you the extra thirty minutes of stirring on a lazy day.
Sticky ChickenThis dish is called "sticky chicken" because it sticks to your fingers when you eat it. We don't know if it's Cajun or Creole, but it sure is good!