Ingredients:
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Domestic duck, rinsed in cool water
Jalapeno
Garlic cloves
Medium lemons
Black pepper, coarsely ground
Salt
Cayenne
Sugar
Medium Sweet Potato, scrubbed |
1 (about 2.5kg)
½ cup
13
2
1 teaspoon
1 tablespoon
½ teaspoon
½ cup
2 (about 400g) |
Method:
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Remove any excess fat pieces from the cavity of the
duck. Remove the neck flap. With the duck breast side up and the cavity
facing you, make a 1-inch slit on each side of the breastbone inside
the cavity.
-
Insert 1 slice of jalapeno and 1 clove garlic in each
hole. With you fingers, separate the skin from breast meat and insert
pieces of jalapeno and 5 garlic cloves under the skin and push them
well along the breast.
-
Turn the duck around so the neck is facing you. slice
the remaining 2 cloves garlic and put these and the remaining jalapeno
slices in the neck cavity.
-
Put the duck in a deep glass or plastic container.
Squeeze the lemons and pour the juice over the duck and inside the
cavity. Rub the duck with the lemon skins. Combine the black pepper,
salt, cayenne, and sugar in a small mixing bowl' Rub the duck, inside
and out, with this mixture. cover and
refrigerate for 8 hours.
-
Preheat the oven to 450°F.
-
Remove the duck from the container and place it on a
rack in a roasting pan. Stuff the cavity with the sweet potatoes and
head of garlic. Bake for 30 minutes. Reduce the heat to 350°F. And
continue to bake for I hour, or until the duck legs pull easily away
from the body.
-
To serve two, remove the sweet potatoes and garlic from
the cavity. Cut the duck in half. Using your thumb and index linger,
squeeze out the garlic from the skin and place on top of the duck
halves, skin side up. Cut the sweet potatoes in half and serve with the
duck.
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