| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce11 |
1 |
servings |
INGREDIENTS
| 1 |
|
Whole Domestic duck – (abt 5 1/2 to 6 lbs); deboned, |
|
|
Leaving 2 sides |
| 1/4 |
c |
Kosher salt |
| 1/4 |
c |
Freshly-ground black pepper |
| 1 |
tb |
Olive oil |
|
|
=== STEEN'S MARINADE === |
| 1/2 |
c |
Steen's cane syrup |
| 1/4 |
c |
Soy sauce |
| 1/2 |
c |
Molasses |
| 1 |
tb |
Minced garlic |
| 1/4 |
c |
Shaved green onions |
INSTRUCTIONS
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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-21-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”