ROAST DUCK WITH ASIAN VEGETABLES AND SWEET POTATO PUREE

Roast Duck With Asian Vegetables and Sweet Potato Puree image

Provided by Molly O'Neill

Time 2h

Yield Four servings

Number Of Ingredients 20

Ingredients

1 duck, about 3 1/4 pounds
1/2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
5 teaspoons canola oil
5 1/4-inch rounds peeled fresh ginger
1 large daikon radish, peeled and cut into 1/2-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 1/4 cups port
1 cup low-salt chicken broth
2 large sweet potatoes, peeled and cut into 1-inch disks
1 cup milk
1/2 teaspoon ground cinnamon
1 orange, juiced; peel removed in strips
1 1/2 teaspoons unsalted butter
1/2 medium apple, diced
1/2 banana, sliced
1 tablespoon sugar
1/2 cup heavy cream

Steps:

To make the duck, preheat the oven to 450 degrees. Place 1/2 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.
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.
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.
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.
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.