Caribbean duck

Ingredients for 4 servings:

• 1 duck(s) (approx. 2200 g)
• Salt
• 6 cloves garlic
• 2 tsp black peppercorns
• 2 tsp all-spice
• 1 tsp cloves
• 1 tsp ground cinnamon
• 6 chili peppers, red, dried
• 6 tbsp olive oil
• 2 bunch spring onions
• 2 mangoes
• 2 papayas
• 2 bananas
• 6 lime(s), the juice
• 50 g crème fraîche
• 2 tbsp peanut butter (crunchy)
• 50 g cashew nuts, kernels
• Paprika powder, sweet
• Cayenne pepper
• 1 shot of dry white wine
• 3 tbsp honey

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Rinse the duck thoroughly inside and out under cold running water and then pat dry. Season with salt inside and out. Finely crush the peppercorns, allspice, cloves, and chili peppers in a mortar and pestle. Peel the garlic and press it through a garlic press. Place everything in a small bowl and toss with the olive oil. Brush the duck liberally on all sides with the oil and place it in a roasting pan in the oven (bottom rack). Cook in the oven at approximately 180°C (convection oven) for 50 minutes. Turn after 40 minutes. In the meantime, wash and trim the spring onions and cut them into 2 cm pieces. Peel the mangoes, halve them, and remove/cut the flesh from the stone. Peel the papayas, halve them, and scoop out the black seeds with a spoon. Dice both fruits. Peel and slice the bananas. Reduce the oven temperature by about 20°C, pour the lime juice over the duck, and cook for another 10 minutes. Then add the prepared fruit, spring onions, and cashews to the drip tray and cook for another 15 minutes. Remove the drip tray from the oven, place the duck on a heat-resistant serving platter, and return it to the oven (turned off). Skim off most of the fruit, spring onions, and cashews and arrange them in a bowl as a side dish. Pour the liquid from the drip tray into a saucepan and simmer over low heat. Add the crème fraîche, honey, and peanut butter and mix well. Season to taste with paprika, cayenne pepper, and white wine. Bring to a boil briefly. Then transfer to a gravy boat. A wild rice mix (about 400g for 4 people) is recommended as a side dish.