Long Island braised duck in guava rum sauce

By Raquel Fox
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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

  1. Preheat oven to 350˚F (180˚C). Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
  4. Carefully transfer pot to the oven and braise duck for one hour or until tender when pierced with a knife.
  5. 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.
  6. Remove pot from the oven and, using tongs, place duck legs on the baking sheet.
  7. 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.
  8. Remove pan and spoon sauce over duck legs. Garnish with tarragon leaves and serve.

Guava bell pepper jam:

  1. 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).
  2. Add remaining ingredients. Reduce heat and simmer, about 30 minutes.
  3. Let cool and store in sterilized jars for up to three weeks.

Raquel's seasoned salt:

  1. Place all ingredients in a small dish and mix thoroughly with a fork. Keep in an airtight container.

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