1 duck, about 2 kg
SALT
2 cloves of garlic, mashed
3 green scallions, chopped
3 tablespoons soy sauce
3 tablespoons white wine
2 tablespoons honey
1 quart boiling water
To serve with:
4 large sweet potatoes
1 cup gelatin dessert mix for jabuticaba flavor
1 tablespoon mustard
Cranberries, maraschino
1 duck, about 2 kg
SALT
2 cloves of garlic, mashed
3 green scallions, chopped
3 tablespoons soy sauce
3 tablespoons white wine
2 tablespoons honey
1 quart boiling water
To serve with:
4 large sweet potatoes
1 cup gelatin dessert mix for jabuticaba flavor
1 tablespoon mustard
Cranberries, maraschino
Clean the duck with a damp cloth
Rub it lightly inside and out with salt
Preheat the oven to moderate temperature (180°F)
Mix together garlic, scallions, soy sauce, and white wine
Divide this mixture in half
Mix honey with one-half of the soy sauce mixture
Rub some of this mixture onto the duck's skin and let it rest for a few minutes, allowing it to dry
Repeat
Add boiling water to the honey-soy sauce mixture that remains and reserve
Fill the duck's cavity with the remaining soy sauce mixture
Place the duck on a roasting rack
Beneath the rack, place an oven-safe pan for any juices that may fall
Add water to the pan
Roast the duck for about 2 hours, basting it every 15 minutes with the honey-soy sauce mixture mixed with water
Add more water to the pan as the liquid evaporates
Serve with mashed sweet potatoes: cut a thick slice from the side of the sweet potato
Remove the seeds without damaging the skin
Place in an oven-safe dish and roast in a moderate preheated oven (180°F) until tender, but not mushy
Mix gelatin dessert mix with mustard and place on top of the mashed sweet potatoes
Heat in the oven to warm the gelatin dessert mix
Garnish with cranberries and serve with the roasted duck
Serves 4
