8 servings

The sweetness of preserved figs and the richness of duck make this a special Sunday dinner, it's ideal for a holiday dinner, too.

1 cup Fig Preserves
1/2 cup Water
3 tablespoons Steen's 100% Pure Cane Syrup
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1 tablespoon Dijon-style mustard
2 tablespoons plus 1 teaspoon fresh lemon juice

1. Combine all of the ingredients in a food processor and process until coarsely pureed. Set aside.

2. Preheat the oven to 450 F.

2 domestic ducklings (about 5 pounds each)
2 tablespoons Rustic Rub
4 Granny Smith apples, cored and quartered
6 ribs celery, cut into 2-inch pieces
8 garlic cloves
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

3. Line a roasting pan with aluminum foil.

4. Season the ducks with the rub. Toss the apples, celery, and garlic with the salt and pepper in a mixing bowl to coat evenly. Stuff the cavities of the ducks with the apple mixture. Place the ducks on a rack in the roasting pan and roast for 45 minutes. Remove from the oven.

5. Using a pastry brush, coat the ducks evenly with the fig glaze. Reduce the heat to 350'F. and roast for about 45 minutes, or until the drumsticks are easy to move. Remove from oven; let rest 15 minutes.

6. To serve, cut the duck into quarters.