Name: Roast Ducks with Potatoes, Figs, and Rosemary
Yield: 8 servings
Ingredients: 2 5-pound whole Peking ducks; 2 large onions, quartered; 1 large bunch rosemary, divided; Kosher salt, freshly ground pepper; 3 pounds small Yukon Gold potatoes, peeled; 2 pints fresh black Mission or Turkish figs, halved

Roast Ducks with Potatoes, Figs, and RosemaryChristopher Testani

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.

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