Tropical Roast Duck

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

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

1. Puncture tiny holes into ducks. Mix together all ingredients for marinade and pour into two deep, non-reactive pans.

2. Plunge ducks into boiling water for 5 sec. Remove and place directly into marinade. Marinate for 24 hr.

3. Preheat oven to 400°F. Roast ducks upright for 10 min. Reduce oven temperature to 300°F and continue roasting for 30 min.

4. 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.

5. Prepare plantain mash: Place plantains in a saucepan with enough water to cover; cook until tender. Drain and mash through a ricer.

6. Stir in brown sugar, rum, lime juice, and butter to taste.

7. To serve, quarter ducks and spoon glaze and fruit on top. Serve with plantain mash.

Source: Recipe from Chef Michelle Bernstein

More From FoodService Director

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

FSD Resources