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Long Island braised duck in guava rum sauce
Long Island is known as the most scenic island in The Bahamas with a population of over 3,000 inhabitants, and I pay homage to this picturesque island with this succulent and impressive recipe. Serve duck over Roasted Sage and Garlic Mashed Cassavas.
SERVES
6
Ingredients
- 6 duck leg quarters (thighs and legs attached)
- 1 tablespoon (15 milliliters) white vinegar
- Salt and pepper
- 1/2 cup (125 milliliters) Raquel’s seasoned salt
- 2 cups (500 milliliters) Italian salad dressing
- 4 cloves garlic, sliced
- 1/2 cup (125 milliliters) lightly packed brown sugar
- 1 tablespoon (15 milliliters) dried tarragon leaves
- 1 teaspoon (5 milliliters) dried basil
- 1 teaspoon (5 milliliters) dry mustard
- 4 cups (1 liters) chicken stock, heated
- Guava Rum Sauce
- 2 cups (500 milliliters) Guava Bell Pepper Jam
- 2 tablespoons (30 milliliters) barbecue sauce
- 1/2 lemon juice
- 2 teaspoons (10 milliliters) lemon zest
- 1/4 teaspoon (1 milliliter) freshly ground black pepper
- 1/2 cup (125 milliliters) spiced or dark rum
- 1 tablespoon (15 milliliters) diced fresh tarragon leaves, for garnish
Guava bell pepper jam:
- 1/2 cup (125 milliliters) guava paste
- 3 cups (750 milliliters) water
- 1/2 cup (125 milliliters) diced pink guavas
- 1/2 red bell pepper, diced
- 1 teaspoon (5 milliliters) ground coriander
- 1 teaspoon (5 milliliters) ground nutmeg
- Juice of 1 lemon
- 2 teaspoons (10 milliliters) sambal oelek (chili paste)
Raquel's seasoned salt:
- 2 tablespoons (30 milliliters) fine sea salt
- 1 tablespoon (15 milliliters) garlic powder
- 1 teaspoon (5 milliliters) onion powder
- 1/2 teaspoon (2 milliliters) ground cumin
- 1 teaspoon (5 milliliters) smoked paprika
Directions
- Preheat oven to 350˚F (180˚C). Line a baking sheet with parchment paper and set aside.
- Rinse duck in a large bowl with cold water and one tablespoon (15 milliliters) white vinegar. Pat dry with paper towels. Season with seasoned salt and refrigerate for one hour.
- In an eight litre Dutch oven over high heat, combine salad dressing, duck (skin side up) and remaining ingredients (except Guava Rum Sauce) and bring to a boil, then cover tightly with a lid.
- Carefully transfer pot to the oven and braise duck for one hour or until tender when pierced with a knife.
- Meanwhile, to prepare the guava rum sauce, in a one litre saucepan over medium heat, combine jam, barbecue sauce, lemon zest and juice and pepper and bring to a boil for five minutes. Stir in rum and cook for three minutes more. Set aside.
- Remove pot from the oven and, using tongs, place duck legs on the baking sheet.
- Adjust oven temperature to broil on high. Transfer baking sheet to the center rack in the oven and broil, about one to two minutes for a golden crispy skin.
- Remove pan and spoon sauce over duck legs. Garnish with tarragon leaves and serve.
Guava bell pepper jam:
- In a three litre pot, combine paste and water over medium heat. Break paste into pieces with a wooden spoon and stir to melt into a sauce that coats the back of the spoon (adjust with a little more water, if needed).
- Add remaining ingredients. Reduce heat and simmer, about 30 minutes.
- Let cool and store in sterilized jars for up to three weeks.
Raquel's seasoned salt:
- Place all ingredients in a small dish and mix thoroughly with a fork. Keep in an airtight container.
