-
1
Remove any excess fat pieces from the cavity of the duck.
-
2
Remove the neck flap.
-
3
With the duck breast side up and the cavity facing you, make a 1 inch slit on each side of the breastbone inside the cavity.
-
4
Insert 1 slice of the jalapeno and 1 clove of garlic in each hole.
-
5
With your fingers, separate the skin from the breast meat and insert 5 pieces of jalapeno and 5 garlic cloves under the skin and push them well along the breast.
-
6
Turn the duck around so that the neck is facing you.
-
7
Slice the remaining 2 cloves garlic and put these and the remaining jalapeno slices in the neck cavity.
-
8
Put the duck in a deep glass or plastic container.
-
9
Squeeze the lemons and pour the juice over the duck and inside the cavity.
-
10
Rub the duck with the lemon skins.
-
11
In a small bowl, stir the sugar with salt, pepper, and cayenne.
-
12
Rub the duck, inside and out, with this mixture.
-
13
Cover and refrigerate for 8 hours.
-
14
Preheat the oven to 450 degrees F. Remove the duck from the container and place it on a rack in a roasting pan.
-
15
Stuff the cavity with the sweet potatoes and head of garlic.
-
16
Bake for 30 minutes.
-
17
Reduce the heat to 350 degrees F. and continue to bake for 1 hour, or until the duck legs pull easily away from the body.
-
18
Carve the duck into 4 pieces.
-
19
Peel and chop the sweet potatoes.
-
20
Squeeze the garlic from the skin and set aside.
-
21
Pour the oil (about 1/2 cup) from the roasting pan into a large skillet and heat over medium-high heat for about 2 minutes.
-
22
Add 1 tablespoon flour and blend with a wire whisk for 5 to 6 minutes to make a medium brown roux, the color of peanut butter.
-
23
Add 1 cup each chopped onions and celery and cook stirring often, for 5 to 6 minutes.
-
24
Add the chopped sweet potatoes and roasted garlic.
-
25
Cook, stirring occasionally, for about 3 minutes.
-
26
Add the chicken stock and bring to a boil.
-
27
Reduce the heat to medium-low and cook, stirring occasionally, until the mixture thickens 6 to 7 minutes.
-
28
Season with salt, cayenne and the Steen's Cane Syrup.
-
29
Simmer for about 3 minutes.
-
30
Add the green onions and parsley.
-
31
Lay the duck pieces in the sauce and spoon it over.
-
32
Increase the heat to medium, cover, and cook for about 20 minutes.
-
33
Remove the lid and cook for 5 minutes more.
-
34
To serve, place a piece of duck in the center of each plate and spoon the sauce over the top.
