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
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources