Two Way Duck (Emeril Lagasse) Recipe

Posted by
Rate It!
Two Way Duck (Emeril Lagasse)
Add your photo!
Ingredients
16
Count
Nutrition
1188
Calories
Total time
645
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Remove any excess fat pieces from the cavity of the duck. Remove the neck flap. With the duck breast side up and the cavity facing you, make a 1 inch slit on each side of the breastbone inside the cavity. Insert 1 slice of the jalapeno and 1 clove of garlic in each hole. With your fingers, separate the skin from the breast meat and insert 5 pieces of jalapeno and 5 garlic cloves under the skin and push them well along the breast. Turn the duck around so that the neck is facing you. Slice the remaining 2 cloves garlic and put these and the remaining jalapeno slices in the neck cavity. Put the duck in a deep glass or plastic container. Squeeze the lemons and pour the juice over the duck and inside the cavity. Rub the duck with the lemon skins. In a small bowl, stir the sugar with salt, pepper, and cayenne. Rub the duck, inside and out, with this mixture. Cover and refrigerate for 8 hours. Preheat the oven to 450 degrees F. Remove the duck from the container and place it on a rack in a roasting pan. Stuff the cavity with the sweet potatoes and head of garlic. Bake for 30 minutes. Reduce the heat to 350 degrees F. and continue to bake for 1 hour, or until the duck legs pull easily away from the body. Carve the duck into 4 pieces. Peel and chop the sweet potatoes. Squeeze the garlic from the skin and set aside. Pour the oil (about 1/2 cup) from the roasting pan into a large skillet and heat over medium-high heat for about 2 minutes. Add 1 tablespoon flour and blend with a wire whisk for 5 to 6 minutes to make a medium brown roux, the color of peanut butter. Add 1 cup each chopped onions and celery and cook stirring often, for 5 to 6 minutes. Add the chopped sweet potatoes and roasted garlic. Cook, stirring occasionally, for about 3 minutes. Add the chicken stock and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the mixture thickens 6 to 7 minutes. Season with salt, cayenne and the Steen's Cane Syrup. Simmer for about 3 minutes. Add the green onions and parsley. Lay the duck pieces in the sauce and spoon it over. Increase the heat to medium, cover, and cook for about 20 minutes. Remove the lid and cook for 5 minutes more. To serve, place a piece of duck in the center of each plate and spoon the sauce over the top.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1188.3 Kcal (4975 kJ)
Calories from fat 388.76 Kcal
% Daily Value*
Total Fat 43.2g 66%
Cholesterol 529.19mg 176%
Sodium 893.28mg 37%
Potassium 2612.23mg 56%
Total Carbs 62.23g 21%
Sugars 26.02g 104%
Dietary Fiber 6.05g 24%
Protein 131.79g 264%
Vitamin C 79.8mg 133%
Vitamin A 1mg 33%
Iron 15.3mg 85%
Calcium 165.2mg 17%
Amount Per 100 g
Calories 108.21 Kcal (453 kJ)
Calories from fat 35.4 Kcal
% Daily Value*
Total Fat 3.93g 66%
Cholesterol 48.19mg 176%
Sodium 81.35mg 37%
Potassium 237.88mg 56%
Total Carbs 5.67g 21%
Sugars 2.37g 104%
Dietary Fiber 0.55g 24%
Protein 12g 264%
Vitamin C 7.3mg 133%
Vitamin A 0.1mg 33%
Iron 1.4mg 85%
Calcium 15mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 26.6
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top