INGREDIENTS

INSTRUCTIONS

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
the jalapeno and 1 clove of garlic in each hole. With your fingers,
separate the skin from the breast meat and insert 5 pieces of jalapeno and
5 garlic cloves under the skin and push them well along the breast. Turn
the duck around so that 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. In a small bowl, stir the sugar with salt, pepper,
and cayenne. Rub the duck, inside and out, with this mixture. Cover and
refrigerate for 8 hours.
Preheat the oven to 450 degrees.
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 degrees and continue to bake for 1 hour,
or until the duck legs pull easily away from the body. Carve the duck into
4 pieces. Peel and chop the sweet potatoes. Squeeze the garlic from the
skins and set aside.
Pour the oil (about 1/2 cup) from the roasting pan into a large skillet and
heat over medium-high heat for about 2 minutes. Add 1 tablespoon flour and
blend with a wire whisk for 5 to 6 minutes to make a medium-brown roux, the
color of peanut butter. Add 1 cup each chopped onions and celery and cook
stirring often, for 5 to 6 minutes. Add the chopped sweet potatoes and
roasted garlic. Cook, stirring occasionally, for about 3 minutes. Add the
chicken stock and bring to a boil. Reduce the heat to medium-low and cook,
stirring occasionally, until the mixture thickens 6 to 7 minutes. Season
with salt, cayenne and the Steen's Cane Syrup. Simmer for about 3 minutes.
Add the green onions and parsley. Lay the duck pieces in the sauce and
spoon it over. Increase the heat to medium, cover, and cook for about 20
minutes. Remove the lid and cook for 5 minutes more.
To serve, place a piece of duck in the center of each plate and spoon the
sauce over the top.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA
REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD
NETWORK - (Show # EM-1A76 broadcast 12-01-1997) 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
12-05-1997
Recipe by: Emeril Lagasse

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