Title: Steen's Roasted Duck
Categories: Essnce11
Yield: 1 servings

1 Whole Domestic duck - (abt 5
-1/2 to 6 lbs); deboned,
Leaving 2 sides
1/4 c Kosher salt
1/4 c Freshly-ground black pepper
1 tb Olive oil
=== STEEN'S MARINADE ===
1/2 c Steen's cane syrup
1/4 c Soy sauce
1/2 c Molasses
1 tb Minced garlic
1/4 c Shaved green onions

Preheat oven to 400 degrees. For curing duck: In a small mixing bowl,
combine the salt and pepper together. Cover the duck halves completely with
the salt mixture and allow to cure for 8 hours. Rinse the cure off and
place the duck halves in a 11- by 14-inch glass baking pan, fat side down.
For the marinade: In a small bowl, combine all the ingredients together.
Pour the marinade over the duck and allow 8 hours for marinating. * The
curing and marinating process should be done under refrigeration. In a
large sauce pan, heat 1 tablespoon olive oil. When the pan is smoking hot
add the duck, skin side down. Sear for about 4 to 5 minutes, resulting in a
nice dark sear. Turn the duck over and finish cooking in the oven. Roast
the duck for 20 to 25 minutes for medium-rare. Check the internal
temperature for doneness. The internal temperature should be around 140
degrees. This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2285 broadcast 02-02-1998) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

03-21-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.