Caribbean Duck

Summary

Ingredients

• 1 duck (s) (approx. 2200 g)
• salt
• 6 cloves garlic
• 2 teaspoons black pepper grains
• 2 teaspoons allspice
• 1 teaspoon clove (s)
• 1 teaspoon cinnamon, ground
• 6 chilli pepper (s), red, dried
• 6 tablespoon olive oil
• 2 bunch spring onion (s)
• 2 mango (s)
• 2 papaya
• 2 banana (s)
• 6 lime (s), add the juice
• 50 g crème fraîche
• 2 tablespoon peanut butter (crunchy)
• 50 g cashew nuts, kernels
• Paprika powder, noble sweet
• Cayenne pepper
• 1 dash white wine, dry
• 3 tablespoon honey

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Instructions

1. Rinse duck inside and out under cold running water and pat dry completely. Salt the inside and outside.
2. Finely crush the peppercorns, allspice, cloves, and dried chili peppers using a mortar and pestle. Peel the garlic and press it through a garlic press. Mix the crushed spices and garlic with olive oil in a small bowl.
3. Brush the spice mixture generously all over the duck. Place in a roasting pan. Roast at 180°C (350°F) for 40 minutes, then turn the duck and roast for another 10 minutes.
4. While the duck roasts, clean the spring onions and cut into 2 cm pieces. Peel the mangoes, cut in half, remove the pit, and dice the flesh. Peel the papayas, cut in half, scoop out the black seeds with a spoon, and dice the flesh. Peel and slice the bananas.
5. Reduce oven temperature to 160°C (320°F). Pour the lime juice over the duck and roast for 10 minutes.
6. Add the prepared fruits, spring onions, and cashew nuts to the roasting pan around the duck. Continue roasting for 15 minutes. Transfer the duck to a heat-resistant serving plate and return it to the warm oven with the door closed (heat turned off).
7. Remove the fruit, vegetables, and cashews from the roasting pan and place in a serving bowl. Pour the cooking liquid from the roasting pan into a saucepan and heat over low heat. Stir in the crème fraîche, honey, and peanut butter until well combined. Season to taste with paprika powder, cayenne pepper, and a splash of white wine. Bring to a boil, then pour into a sauce boat.
8. Serve the duck with the fruit and vegetable mixture, sauce, and wild rice (approximately 400 g for 4 servings).