Yield: 1 servings
Measure | Ingredient |
---|---|
1.00 \N | whole domestic duck - (abt 5 1/2 to; 6 lbs), deboned, |
1 \N | leaving 2 sides |
¼ cup | kosher salt |
¼ cup | freshly-ground black pepper |
1.00 tablespoon | olive oil |
1 \N | === steen's marinade === |
½ cup | steen's cane syrup |
¼ cup | soy sauce |
½ cup | molasses |
1.00 tablespoon | minced garlic |
¼ cup | shaved green onions |
Preheat oven to 400 degrees. For curing duck: In a small mixing bowl, combine the salt and pepper together. Cover the duck halves completely with the salt mixture and allow to cure for 8 hours. Rinse the cure off and place the duck halves in a 11- by 14-inch glass baking pan, fat side down. For the marinade: In a small bowl, combine all the ingredients together. Pour the marinade over the duck and allow 8 hours for marinating. * The curing and marinating process should be done under refrigeration. In a large sauce pan, heat 1 tablespoon olive oil. When the pan is smoking hot add the duck, skin side down. Sear for about 4 to 5 minutes, resulting in a nice dark sear. Turn the duck over and finish cooking in the oven. Roast the duck for 20 to 25 minutes for medium-rare. Check the internal temperature for doneness. The internal temperature should be around 140 degrees. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2285 broadcast 02-02-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
03-21-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000