Roast Duck With Asian Vegetables and Sweet Potato Puree

Name: Roast Duck With Asian Vegetables and Sweet Potato Puree
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 duck, about 3 ¼ pounds; ½ teaspoons salt, plus more to taste; Freshly ground pepper to taste; 5 teaspoons canola oil; 5 ¼-inch rounds peeled fresh ginger; 1 large daikon radish, peeled and cut into ½-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; 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

Recipe from Sottha Khunn

Adapted by Molly O’Neill

Published November 19, 1994

Total Time: 2 hours
Rating: (0)
Comments: Read comments

—Molly O'Neill

Featured in: What's New York the Capital of Now?: Colonialism; Passing the Plate

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Ingredients

Yield:Four servings

THE DUCK

1 duck, about 3 ¼ pounds
½ teaspoons salt, plus more to taste
Freshly ground pepper to taste
5 teaspoons canola oil
5 ¼-inch rounds peeled fresh ginger
1 large daikon radish, peeled and cut into ½-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

Ingredient Substitution Guide

Preparation

Step 1
To make the duck, preheat the oven to 450 degrees. Place ½ 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.
Step 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.
Step 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.
Step 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.
Step 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.