Tropical Roast Duck
Source: Recipe from Chef Michelle Bernstein
A succulent, fragrant and perfectly roasted duck is served on a bed of mashed plantains. The mouth-watering tropical marinade drizzled on top is a perfect complement to the duck.
Ingredients
2 whole Peking ducks
Marinade:
1 cup soy sauce
1 cup dry Sherry
1⁄2 cup garlic cloves, crushed
1⁄2 cup brown sugar
1⁄2 cup balsamic vinegar
1⁄4 cup rose water
1 tbsp. star anise
2 cinnamon sticks
1⁄4 cup peanut oil
1 cup chopped carrots
1 cup chopped Spanish onion
1 cup chopped, peeled ginger
1 cup chopped celery
Tropical glaze:
1⁄2 cup marinade from ducks (above)
4 cups roast chicken stock
1 cup cleaned litchi nuts
1 cup julienned mango
1⁄2 cup sliced star fruit
1⁄4 cup thinly sliced kumquats
1 tsp. butter
1 tbsp. chopped herbs
Plantain Mash:
2 very ripe plantains, peeled and sliced
1⁄4 cup brown sugar
1⁄4 cup dark rum
2 tbsp. lime juice
1 tbsp. butter
Steps
- Puncture tiny holes into ducks. Mix together all ingredients for marinade and pour into two deep, non-reactive pans.
- Plunge ducks into boiling water for 5 sec. Remove and place directly into marinade. Marinate for 24 hr.
- Preheat oven to 400°F. Roast ducks upright for 10 min. Reduce oven temperature to 300°F and continue roasting for 30 min.
- Meanwhile, prepare glaze: Boil duck marinade for 2-3 min.; transfer to large saucepan. Add chicken stock, litchies, mango, star fruit, and kumquats; bring to a boil. Reduce until mixture thickens enough to coat the back of a spoon. Stir in butter and herbs.
- Prepare plantain mash: Place plantains in a saucepan with enough water to cover; cook until tender. Drain and mash through a ricer.
- Stir in brown sugar, rum, lime juice, and butter to taste.
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To serve, quarter ducks and spoon glaze and fruit on top. Serve with plantain mash.