Steen's Roasted Duck with Stewed Legs (Emeril Lagasse) |
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Prep Time: 960 Minutes Cook Time: 30 Minutes |
Ready In: 990 Minutes Servings: 1 |
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Ingredients:
1 whole domestic duck, deboned leaving 2 sides, (about 5 1/2 -6 lbs) |
1/4 cup kosher salt |
1/4 cup black pepper |
1 tablespoon olive oil |
1/2 cup steen's cane syrup |
1/4 cup soy sauce |
1/2 cup molasses |
1 tablespoon minced garlic |
stewed duck legs |
garnish: 1/4 cup shaved green onions |
Directions:
1. Stew duck legs in a sweet BBQ sauce until tender. Preheat oven to 400 degrees F. For curing duck: In a small mixing bowl, combine the salt and pepper together. Cover the ducks completely with the salt mixture and allow to cure for 8 hours. Rinse the cure off and place the ducks 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 ducks and allow 8 hours for marinating. *The curing and marinating process should be done under refrigeration. In a large saute pan, heat 1 tablespoon olive oil. When the pan is smoking hot add the duck, skin side down. Sear for about 4-5 minutes, resulting in a nice dark sear. Turn the duck over and finish cooking in the oven. Roast the duck for 20-25 minutes for medium rare. Check the internal temperature for doneness. The internal temperature should be around 140 degrees F.
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