Crispy Roast Duck with Passion Fruit Sauce

Instructions

1. Cook Duck:
2. Preheat oven to 300 degrees.
3. Roast a 5 pound duck for 4 hours, and then blast it at high heat for a short time.
4. Score the skin with a diamond pattern, cut off excess fat, and poke it all over. You are cutting into the skin only, not the meat. Diamonds should be about 1 ½” wide.
5. Salt and truss
6. Roast at 300 degrees for 1 hour, breast-side up
7. Poke, flip, roast for 1 hour, breast-side down
8. Poke, flip, roast for 1 hour, breast-side up
9. Poke, flip, roast for 1 hour, breast side down
10. Poke, flip, blast at 400 degrees for 10 minutes, breast-side up
11. Finish at 400 degrees for 5-7 minutes
12. Rest, carve & serve
13. A thermometer should read 165 degrees when duck is done
14. Prepare Passion Fruit Sauce
15. Put juice in a small saucepan. Add whiskey and star anise
16. Bring to a boil. Remove from heat. If whisk flambés allow it to burn off the alcohol
17. Add maple syrup and black treacle and bring to a boil. Remove from heat
18. Reheat sauce when ready to serve