Roasted Duck with Soy-Lime Glaze

Ingredients:

1 6 pound whole Long Island Pekin (Jurgielewicz) duck, eviscerated, rinsed, dried
2 tablespoon minced ginger
2 tablespoon minced garlic
1 cup soy sauce
6 limes, washed, halved, juiced, reserve halves
1 cup brown Turbinado sugar
1 medium sweet potato, peeled, cut in large cubes
2 medium potatoes, cut in large cubes
1 large onion, cut in cubes (same size as the potatoes)
2 medium carrot, cut in cubes
2 tbsp. Canola oil
kosher salt to taste
freshly ground pepper to taste

In a medium saute pan over medium heat, add oil and saute garlic and ginger until translucent and fragrant, about a minute. Deglaze with soy sauce and add lime juice and sugar and stir to dissolve sugar. Bring to a simmer and reduce by 25% or until thick and bubbly. Pour syrup into a bowl over a bowl of ice to cool, or just chuck the whole pan into the freezer for a few minutes. Massage the duck with the cooled soy syrup inside and out and stuff cavity with reserved lime halves. Marinate for at least 2 hours. Pre-heat oven to 400' degrees. In a large bowl, combine potatoes, sweet potato, carrots and onion. Season with salt and pepper. Dump the veggie mixture into a large baking pan and top with duck. Roast until brown, about 30 minutes, then lower the oven to 375' degrees and cover duck loosely with foil to prevent burning. Cook the duck for about 30 minutes more. Drain and discard excess duck drippings from the pan. For crispier skin, take off the foil and cook for an additional 30 minutes (total cooking time: 1 1/2 hr.), flipping the duck at least once for an even brown color.

Let rest 10 minutes before serving with the roasted vegetables.

Verdict:

Although the duck was very tasty and much of the fat had been rendered, P thought it was still too fatty. I'd use the same glaze again but next time, I think I'll try it on a couple of Poussins instead.