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Crispy Roast Duck with Passion Fruit Sauce
Yield:6 servingsTotal Time:3:10
Ingredients
- 5 pound duck (frozen)
- 2 ½ oz. of Irish whiskey
- 2 Star Anise
- 1/3 oz. Treacle, Black (light molasses)
- 3 1/3 oz. Pure Maple Syrup
- ½ Cup Passion Fruit Puree
Instructions
Time:Prep 10minsCook 3 hoursTotal 3:10
- Cook Duck:
- Preheat oven to 300 degrees.
- Roast a 5 pound duck for 4 hours, and then blast it at high heat for a short time.
- 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.
- Salt and truss
- Roast at 300 degrees for 1 hour, breast-side up
- Poke, flip, roast for 1 hour, breast-side down
- Poke, flip, roast for 1 hour, breast-side up
- Poke, flip, roast for 1 hour, breast side down
- Poke, flip, blast at 400 degrees for 10 minutes, breast-side up
- Finish at 400 degrees for 5-7 minutes
- Rest, carve & serve
- A thermometer should read 165 degrees when duck is done
- Prepare Passion Fruit Sauce
- Put juice in a small saucepan. Add whiskey and star anise
- Bring to a boil. Remove from heat. If whisk flambés allow it to burn off the alcohol
- Add maple syrup and black treacle and bring to a boil. Remove from heat
- Reheat sauce when ready to serve