Two Way Duck
Ingredients
- 1 whole domestic duck (about 6 lbs), rinsed
- 0.5 cup sliced jalapenos with seeds
- 13 garlic cloves (12 plus 1 head halved crosswise)
- 2 medium lemons, halved
- 0.5 cup sugar
- 2 medium sweet potatoes (about 14 oz), scrubbed
- 1 tbsp flour
- 1 cup chopped onion
- 1 cup chopped celery
- 3 cup chicken stock
- 2 tbsp Steen's 100% Pure Cane Syrup (or molasses)
- 3 tbsp chopped green onions
- 1 tbsp chopped parsley
- 1 tsp salt
- 0.5 tsp cayenne pepper
- 0.5 tsp freshly ground black pepper
Instructions
- 1
Remove excess fat from duck cavity. Make 1-inch slits on each side of the breastbone; insert jalapeno and garlic. Separate skin from breast and push jalapeno and garlic under the skin. Stuff neck cavity with remaining jalapeno and sliced garlic.
- 2
Place duck in a deep container. Squeeze lemon juice over and inside duck; rub with lemon skins. Mix sugar with salt, pepper, and cayenne; rub all over duck inside and out. Cover and refrigerate 8 hours.
- 3
Preheat oven to 450°F. Remove duck from container, place on rack in a roasting pan. Stuff cavity with sweet potatoes and garlic head. Roast 30 minutes, then reduce to 350°F and roast 1 hour more until legs pull away easily. Rest 10 minutes.
- 4
Carve duck into 4 pieces. Peel and chop sweet potatoes; squeeze garlic from skins.
- 5
Pour duck drippings (~1/2 cup) into a large skillet over medium-high heat. Whisk in flour and cook 5–6 minutes for a medium-brown roux.
- 6
Add chopped onions and celery; cook 5–6 minutes. Add sweet potatoes and roasted garlic; cook 3 minutes. Add chicken stock and bring to a boil.
- 7
Reduce to medium-low and cook until thickened, 6–7 minutes. Season with salt, cayenne, and cane syrup. Simmer 3 minutes. Add green onions and parsley.
- 8
Add duck pieces to the sauce, spoon sauce over, cover and cook on medium 20 minutes. Uncover and cook 5 minutes more. Serve duck with sauce spooned over top.