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1
To make the duck, preheat the oven to 450 degrees.
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2
Place 1/2 teaspoon salt, pepper and 3 rounds of ginger in the duck cavity.
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3
Season the outside with salt and pepper.
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4
Heat 1 tablespoon oil in a large skillet over high heat, and sear the duck until browned on all sides.
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5
Place the duck in a large roasting pan and roast for 45 minutes.
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6
Meanwhile, pour the fat from the skillet, add 1 teaspoon oil and place over high heat.
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7
Season the radish, water chestnuts, mushrooms and scallions with salt and pepper.
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8
Add the radish to the skillet and cook 1 minute.
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9
Add water chestnuts and saute until vegetables are well browned, about 10 minutes.
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10
Scatter in the roasting pan around the duck.
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11
Add 1 teaspoon oil to the skillet, add the mushrooms and scallions and saute until browned, about 5 minutes.
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12
Place in the roasting pan.
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13
Pour the fat from the skillet and set the skillet aside.
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14
To make the sweet potatoes, place in a large saucepan with the milk, cinnamon and orange peel.
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15
Cover with water.
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16
Simmer over high heat until tender, about 10 minutes.
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17
Drain, leaving 3 strips of orange peel in the pan.
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18
Add the butter, apple and banana and saute 2 minutes.
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19
Add the sugar and orange juice and stir until caramelized.
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20
Remove the fruit with a slotted spoon, add the cream and cook, scraping the bottom of the pot, for 30 seconds.
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21
Strain through a fine sieve.
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22
Place the sweet potatoes, fruit and strained cream mix in a food processor and puree.
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23
Keep warm.
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24
To make the sauce, add port to skillet, place over high heat and reduce for 2 minutes.
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25
Add 2 rounds of ginger.
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26
Simmer until reduced to a glaze, about 10 minutes.
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27
Stir in broth and simmer for 5 minutes.
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28
Keep warm.
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29
Let the duck stand for 10 minutes; carve into serving pieces.
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30
Place the pieces in the center of a large platter and surround with the vegetables.
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31
Pass the sweet potatoes and the sauce separately.
