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Roast Duck With Asian Vegetables and Sweet Potato Puree

Ingredients

The duck:

  • 1 duck, about 3 1/4 pounds
  • ½ teaspoons salt, plus more to taste
  • Freshly ground pepper to taste
  • 5 teaspoons canola oil
  • 5 1/4-inch rounds peeled fresh ginger
  • 1 large daikon radish, peeled and cut into 1/2-inch-thick slices
  • 1 pound water chestnuts, peeled if fresh; drained and dried, if canned
  • 8 large shiitake mushrooms, stemmed
  • 2 bunches scallions, green part trimmed to 2 inches
  • 1 ¼ cups port
  • 1 cup low-salt chicken broth

The sweet potatoes:

  • 2 large sweet potatoes, peeled and cut into 1-inch disks
  • 1 cup milk
  • ½ teaspoon ground cinnamon
  • 1 orange, juiced; peel removed in strips
  • 1 ½ teaspoons unsalted butter
  • ½ medium apple, diced
  • ½ banana, sliced
  • 1 tablespoon sugar
  • ½ cup heavy cream
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1966 calories; 166 grams fat; 58 grams saturated fat; 0 grams trans fat; 76 grams monounsaturated fat; 21 grams polyunsaturated fat; 59 grams carbohydrates; 9 grams dietary fiber; 23 grams sugars; 51 grams protein; 330 milligrams cholesterol; 654 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. To make the duck, preheat the oven to 450 degrees. Place 1/2 teaspoon salt, pepper and 3 rounds of ginger in the duck cavity. Season the outside with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat, and sear the duck until browned on all sides. Place the duck in a large roasting pan and roast for 45 minutes.
  2. Meanwhile, pour the fat from the skillet, add 1 teaspoon oil and place over high heat. Season the radish, water chestnuts, mushrooms and scallions with salt and pepper. Add the radish to the skillet and cook 1 minute. Add water chestnuts and saute until vegetables are well browned, about 10 minutes. Scatter in the roasting pan around the duck. Add 1 teaspoon oil to the skillet, add the mushrooms and scallions and saute until browned, about 5 minutes. Place in the roasting pan. Pour the fat from the skillet and set the skillet aside.
  3. To make the sweet potatoes, place in a large saucepan with the milk, cinnamon and orange peel. Cover with water. Simmer over high heat until tender, about 10 minutes. Drain, leaving 3 strips of orange peel in the pan. Add the butter, apple and banana and saute 2 minutes. Add the sugar and orange juice and stir until caramelized. Remove the fruit with a slotted spoon, add the cream and cook, scraping the bottom of the pot, for 30 seconds. Strain through a fine sieve. Place the sweet potatoes, fruit and strained cream mix in a food processor and puree. Keep warm.
  4. To make the sauce, add port to skillet, place over high heat and reduce for 2 minutes. Add 2 rounds of ginger. Simmer until reduced to a glaze, about 10 minutes. Stir in broth and simmer for 5 minutes. Keep warm.
  5. Let the duck stand for 10 minutes; carve into serving pieces. Place the pieces in the center of a large platter and surround with the vegetables. Pass the sweet potatoes and the sauce separately.

2 hours

Dining and Cooking