Crispy Roast Duck with Passion Fruit Sauce

Crispy Roast Duck with Passion Fruit Sauce

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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
  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