Edit
Recipedia

Tropical Roast Duck

Serves4
IngredientsPoultry, Vegetables, Nuts, Fruits
Day PartDinner
Cuisine TypeAmerican

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

  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.
     

Latest Recipes

View More