Spiced Duck Legs with Sweet Fig Glaze

Spiced Duck Legs with Sweet Fig Glaze bring bold flavor and a touch of elegance to the table. The duck roasts up tender with crisp, golden skin, thanks to a generous Dukkah spice crust, while the sticky fig glaze adds deep, spiced sweetness. It’s rich, satisfying, and built to impress.

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Duck isn’t exactly weeknight fare for most people, but here it’s roasted simply and effectively with bold Middle Eastern-inspired flavor and a sweet, savory fig glaze. It tastes like something you’d find at a high-end bistro, but it’s surprisingly easy to pull off at home.

Here is Why This Middle Eastern Spiced Duck Legs Recipe Works

Crispy skin, no deep-frying: Roasting on a wire rack lets the fat render and the skin turn golden without babysitting a skillet.

Dukkah spice crust brings the flavor: This nutty, herby blend adds bold crunch and depth with zero marinating required.

The fig glaze goes big: Sweet, tangy, and warm with spice—it balances the richness of the duck like a pro.

Fancy without the fuss: It looks impressive but comes together with simple steps and pantry-friendly ingredients.

Looking for another bold duck recipe? Try my Roasted Duck Breast with Ginger for a different take that’s just as craveable.

Serve it with something simple and green, like a crisp salad or sautéed veggies. Or go all in with mushroom farrotto or caramelized pearl onions. This duck deserves good company.

Prep Time: 30 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Total Time: 1 hour hr 45 minutes mins

5 from 20 votes

Roasted Duck Legs with Sweet Fig Glaze

By Pat Nyswonger

Roasted duck legs coated in a bold Dukkah spice crust and finished with a rich fig glaze made with warm spices, white wine, and balsamic. Crispy, savory, and deeply satisfying.

If you make this recipe, please leave a star rating and comment.

Servings: 2 servings

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Ingredients 

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For the Dukkah Roasted Duck Legs:

• ▢ 1 pound duck legs, thawed
• ▢ 1 tablespoon olive oil
• ▢ 2 tablespoons Dukkah blend

For the Fig Glaze:

• ▢ 2 tbsp extra-virgin olive oil
• ▢ 1 shallot, chopped
• ▢ 2 garlic cloves, chopped
• ▢ 6 dried figs, chopped
• ▢ ¼ cup chicken broth
• ▢ 1 teaspoon ground cumin
• ▢ ½ teaspoon ground fennel seed
• ▢ ⅓ teaspoon salt
• ▢ ¼ teaspoon ground white pepper
• ▢ ½ cup honey
• ▢ ¾ cup white balsamic vinegar
• ▢ 1 cup dry white wine

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Instructions 

• Preheat the oven to 350°F and set a wire rack over a medium-size rimmed baking sheet.

For the Dukkah Roasted Duck Legs:

• Using paper towels, pat the duck legs dry; with an wooden skewer, prick the fattiest parts of the legs in 3-4 places. 
• Brush oil on the legs then sprinkle a tablespoon of dukkah on both sides of each duck leg. Arrange the duck legs on the wire rack and transfer to the oven. 
• Roast for about 1 hour and 15 minutes.  Remove from the oven and allow to rest 5 minutes. 

For the Fig Glaze:

• In a small saucepan set over medium heat, add the oil and when it is warm add the shallots and cook until soft. 
• Add the garlic and cook another 30 seconds until fragrant, then add the chopped figs and the chicken broth. Cook until the figs are soft and jammy. Add the spices, salt, pepper, honey, vinegar and wine. Bring to a boil, then reduce the heat to low and allow the mixture to simmer and reduce to a syrupy consistency. 
• Remove from the heat and pour through a fine mesh strainer into a small dish, discard the solids. Keep the sauce warm until serving time. (See notes)
• To serve, spoon the fig glaze over each duck leg.

Notes

Sourcing Duck: I used frozen, all-natural duck legs from Maple Farms—nitrate- and additive-free. A vacuum-sealed pack of two weighs about 16 ounces. Thaw overnight in the refrigerator for best results.

Keep the sauce warm: Pour the sauce into a small pitcher or jar and set it in a simmering pan of hot water to stay warm.

Store the sauce: This recipe will make about ¾ cup of glaze and will keep 2-weeks when refrigerated. This glaze is also very good with pork.

No Dukkah? Substitute with 1 tablespoon za’atar mixed with 1 tablespoon sesame seeds and a pinch of salt for a quick and flavorful stand-in. It won’t have the same nutty crunch, but it still brings great texture and spice.

Nutrition info is for the duck legs only. For the fig glaze, per tablespoon: Cals. 75, Fat 1.9, Sod. 54, Carbs. 14.8, Sugar 12.w

Nutrition

Serving: 1 serving, Calories: 464kcal, Carbohydrates: 1.5g, Protein: 45g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 238mg, Sodium: 245mg, Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Storing Leftovers

Refrigerate: Store leftover duck legs and glaze in separate airtight containers in the fridge for up to 3 days.

Freeze: Freeze duck legs tightly wrapped for up to 2 months. The glaze can be frozen too, but its texture is best fresh or refrigerated.

Reheat: Warm duck legs in a 300°F oven until heated through. Gently reheat the glaze in a saucepan or water bath, don’t boil it.

Dukkah Spiced Duck Legs

This duck brings the goods: crispy skin, deep spice, and a fig glaze that walks the line between sweet and savory. It’s rich, satisfying, and just elevated enough to make dinner feel like an occasion, without turning it into a production.