Caribbean-style Roasted Duck

Ingredients

In this Caribbean adaptation, the traditional Danish Juleand is transformed by incorporating Caribbean spices and flavors. The original dish typically features a simple seasoning of salt and pepper, while the Caribbean-style Roasted Duck incorporates a blend of allspice, ginger, and thyme to infuse the meat with a tropical twist. Additionally, the dish is served with a pineapple salsa, adding a refreshing and tangy element that complements the flavors of the duck. We alse have the original recipe for Juleand, so you can check it out.

• 1 whole duck (about 4-5 pounds) 1 whole duck (about 4-5 pounds)
• 2 tablespoons allspice 2 tablespoons allspice
• 1 tablespoon ginger powder 1 tablespoon ginger powder
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 pineapple, peeled and diced 1 pineapple, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• Juice of 1 lime Juice of 1 lime
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 9g
• Carbohydrates (total, sugars): 10g, 7g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the allspice, ginger powder, dried thyme, salt, and black pepper to create a spice rub.
3. 3.
   Pat the duck dry with paper towels and rub the spice mixture all over the duck, ensuring it is evenly coated.
4. 4.
   Place the duck on a rack in a roasting pan and roast in the preheated oven for about 2 hours, or until the internal temperature reaches 75°C (165°F).
5. 5.
   While the duck is roasting, prepare the pineapple salsa by combining the diced pineapple, red bell pepper, red onion, jalapeno pepper, and lime juice in a bowl. Mix well and refrigerate until ready to serve.
6. 6.
   Once the duck is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
7. 7.
   Serve the Caribbean-style Roasted Duck with the pineapple salsa on the side. Garnish with fresh cilantro.

Treat your ingredients with care...

• Pineapple — Make sure to choose a ripe and sweet pineapple for the salsa. If fresh pineapple is not available, you can use canned pineapple chunks, drained well.
• Allspice — If you can't find allspice, you can substitute it with a combination of ground cinnamon, cloves, and nutmeg.

Tips & Tricks

• To achieve a crispy skin, you can increase the oven temperature to 200°C (400°F) for the last 10 minutes of roasting.
• For an extra burst of flavor, you can marinate the duck overnight in the spice rub before roasting.
• If you prefer a spicier salsa, you can leave the seeds in the jalapeno pepper or add a pinch of cayenne pepper.

Serving advice

Caribbean-style Roasted Duck is best served hot. Slice the duck and arrange it on a platter, garnishing with fresh cilantro. Serve the pineapple salsa on the side, allowing guests to spoon it over the duck as desired. Pair the dish with steamed rice or roasted sweet potatoes for a complete meal.

Presentation advice

For an elegant presentation, arrange the sliced duck on individual plates, drizzling some of the pineapple salsa over each portion. Garnish with a sprig of fresh cilantro and serve with a side of steamed vegetables or a tropical salad.