AIP Crispy Cajun Duck with Blackberry-Fig Sauce Recipe

If you’ve never had duck before, you’re in for a real treat!  I grew up eating duck, in lots of different ways.  Often, my Ma would trade seafood my PaPa had caught, for ducks, hunted by their neighbor.  This recipe, AIP Crispy Cajun Duck with Blackberry-Fig Sauce was adapted to AIP from one of my favorite old southern recipes.  Typically, the duck was cooked in a sauce of blackberries, figs, or other fruit.  Since I like my duck crispy, I chose to cook my duck separate from the sauce.  I also combined blackberries with figs in the sauce.  Luckily, it worked out well!

aip crispy cajun duck with blackberry fig sauce by paleo cajun lady
AIP Crispy Cajun Duck with Blackberry-Fig Sauce|Paleo Cajun Lady
aip crispy cajun duck by paleo cajun lady
Stuff your AIP Crispy Cajun Duck with veggies and herbs.

AIP Crispy Cajun Duck with Blackberry-Fig Sauce Recipe

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Yield: 6 servings

AIP Crispy Cajun Duck with Blackberry-Fig Sauce Recipe


  • Duck
  • 4 to 5 pound duck, rinsed, dried- inside and out; giblets removed from cavity
  • salt, to taste
  • garlic powder, to taste
  • 1 medium onion, quartered
  • 2 carrots, peeled and halved
  • 2 stalks celery, halved
  • 3 cloves garlic, whole
  • 4 sage leaves, whole
  • herbs of your choice ( I use stalks of rosemary, parsley, bay leaves and thyme.)
  • Sauce
  • 1/2 cup filtered water
  • 2 cups blackberries
  • 4 to 5 small figs, peeled
  • 1 teaspoon crushed garlic
  • 1 tablespoon maple syrup
  • dash salt


  1. Preheat oven to 475° F.
  2. Trim extra skin and fat from around duck’s neck and cavity area. Save to render.
  3. Place duck, on elevated rack, in a 2” deep roasting pan
  4. Season duck, inside and out, with salt and garlic powder.
  5. Stuff cavity of duck with onion, carrot, celery, garlic cloves, sage, and herbs.
  6. Cover roasting pan and duck with foil, lined with parchment paper. Be sure pan is wrapped tightly with foil. This will ensure fat is cooked away from the skin, to create a crispier duck.
  7. Bake for 1 hour.
  8. Remove foil and parchment paper and continue to bake for 30 minutes, or until internal temperature reaches 165° F, and skin is crisp and brown.
  9. Remove from oven.
  10. Place duck on cutting board to cool before carving. Don’t forget to filter and jar duck fat from bottom of roasting pan. Duck fat is a flavorful cooking fat for veggies.
  11. Sauce
  12. Bring water and blackberries to a boil in a small saucepan.
  13. Lower heat and cook for 5 minutes.
  14. Remove from heat.
  15. Over a small bowl, empty blackberries into a mesh strainer.
  16. Continually press into blackberry mixture to squeeze out juices and remove seeds.
  17. When all juice has been extracted, discard seeds and pulp.
  18. Pour juice back into saucepan.
  19. Add figs and garlic to saucepan and cook over medium heat until boiling.
  20. Lower heat and cook until figs are soft, about 5 to 7 minutes.
  21. Remove from heat.
  22. Place mixture in blender or use immersion blender.
  23. Add maple syrup and salt.
  24. Puree until slightly chunky.
  25. Serve warm.

Enjoy my AIP Crispy Cajun Duck with Blackberry-Fig Sauce!

aip crispy cajun duck from paleo cajun lady
AIP Crispy Cajun Duck with Blackberry-Fig Sauce served with kale salad.

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Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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