Caribbean Duck

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

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
Caribbean Duck
Caribbean Duck

Instructions

  1. Rinse the duck thoroughly inside and out under running cold water and then pat dry. Salt inside and out.
  2. Finely crush the peppercorns, allspice, cloves and chili peppers in a mortar. Peel the garlic and press it through the garlic press. Put everything in a small bowl and mix with the olive oil.
  3. Then brush the duck generously on all sides with a brush and then put it in a dripping pan in the oven (bottom rail). Cook in the oven at around 180 ° C for 50 minutes. Turn after 40 minutes.
  4. In the meantime, wash and clean the spring onions and cut into 2 cm pieces. Peel the mangoes, cut in half and remove / cut the pulp from the stone. Peel and halve the papayas and scrape out the black seeds with a spoon. Dice both fruits. Peel and slice the bananas.
  5. Reduce the oven temperature by about 20 ° C, pour the lime juice over the duck and cook for another 10 minutes.
  6. Then put the prepared fruits, spring onions and cashew nuts in the fat pan and cook for another 15 minutes. Then take the fat pan out of the oven, place the duck on a (heat-resistant) serving plate and put it back in the (switched off) oven.
  7. Skim off most of the fruit, spring onions and cashew nuts and place in a bowl as a side dish. Pour the liquid from the fat pan into a saucepan and simmer over a low heat. Add the creme fraiche, honey and peanut butter and stir well. Season to taste with paprika powder, cayenne pepper and white wine. Briefly bring to the boil. Then pour into a sauce boat.
  8. A wild rice mixture is recommended as a side dish (approx. 400 g for 4 people).

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