Steen's Roasted Duck with Stewed Legs

• 1 whole domestic duck, deboned leaving 2 sides, (about 5 1/2 -6 lbs)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 1 tablespoon olive oil
• 1/2 cup Steen's cane syrup
• 1/4 cup soy sauce
• 1/2 cup molasses
• 1 tablespoon minced garlic
• Stewed duck legs
• Garnish: 1/4 cup shaved green onions

1. Stew duck legs in a sweet BBQ sauce until tender.
2. Preheat oven to 400 degrees F. For curing duck: In a small mixing bowl, combine the salt and pepper together.
3. Cover the ducks completely with the salt mixture and allow to cure for 8 hours.
4. Rinse the cure off and place the ducks in a 11 by 14 inch glass baking pan, fat side down.
5. For the marinade: in a small bowl, combine all the ingredients together .
6. Pour the marinade over the ducks and allow 8 hours for marinating.
7. *The curing and marinating process should be done under refrigeration.
8. In a large saute pan, heat 1 tablespoon olive oil.
9. When the pan is smoking hot add the duck, skin side down.
10. Sear for about 4-5 minutes, resulting in a nice dark sear.
11. Turn the duck over and finish cooking in the oven.
12. Roast the duck for 20-25 minutes for medium rare.
13. Check the internal temperature for doneness.
14. The internal temperature should be around 140 degrees F.

sides, kosher salt, black pepper, olive oil, steens cane syrup, soy sauce, molasses, garlic, duck legs, shaved green onions

Taken from www.foodnetwork.com/recipes/emeril-lagasse/steens-roasted-duck-with-stewed-legs-recipe.html (may not work)