Steen's roasted duck

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.

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