Name: Roast Ducks with Potatoes, Figs, and Rosemary
Yield: 8 Servings
Ingredients: 2 5-pound whole Pekin ducks; 2 large onions, quartered; 1 bunch large rosemary, divided; Kosher salt and freshly ground black pepper; 3 pounds small Yukon Gold potatoes, peeled; 2 pints fresh black Mission or Turkish figs, halved; Pekin (also known as Long Island) duck is the most common variety for whole ducks, and their size makes them great for roasting. Many purveyors stock these birds frozen, so pick them up a day or two before cooking so they can defrost.

Christopher Testani

When making this roast duck recipe, don't forget to save all that precious rendered duck fat.

Recipe notes