Serves 4
2 tablespoon minced ginger
2 tablespoons minced garlic
1 cup naturally brewed soy sauce
8 limes, washed, halved, juiced, reserve halves
1 cup brown sugar
3 sweet potatoes, peeled, roll cut
1 large onion, minced
1 5 to 6-pound whole Long Island duck, eviscerated, rinsed, dried
Canola oil for cooking
Kosher salt and freshly ground black pepper to taste
Pre-heat oven to 375 degrees.
In a large, oven-proof sauté pan over medium heat, add oil to coat and sauté ginger and garlic until fragrant, about 1 minute. Deglaze with soy sauce and add lime juice and sugar and stir to dissolve sugar. Bring to a simmer and reduce by 25%. Pour syrup into a bowl over a bowl of ice to cool. Rinse out the pan and place back over heat.
In a large bowl, combine potatoes and onion, season and lightly drizzle oil over. Dump the potato mixture into the pan. Massage the duck with the cooled soy syrup inside and out and stuff cavity with reserved lime halves. Top with duck and roast until brown, about 30 minutes, then cover loosely with foil to prevent burning. Cook the duck about 30-40 minutes more. (See note below) Let rest 10 minutes before serving on a platter surrounded by the cooked veggies.
What I would have done differently
1) Roast the sweet potatoes in a separate pan and drizzle the soy syrup before serving. Duck is really fatty and I thought by cooking the sweet potatoes with the duck, it made the sweet potatoes really greasy.
2) The suggested cooking time for the duck was not accurate. My duck ended up cooking for 2.5 hours. Click here for Roasting Time Conversion
3) The duck did not turn out as crispy as I would have liked. So I think the next time, I might broil the duck last 10 minutes.
~ MW
