Roast Duck with a Mexican Sauce of Sesame and Chilies

Name: Roast Duck with a Mexican Sauce of Sesame and Chilies
Yield: Serves 4
Cuisine: Mexico
Ingredients: Pinch of ground cloves or allspice; 2 teaspoons orange zest; 2 tablespoons sherry wine vinegar; ½ teaspoon ground cloves; 2 teaspoons lemon or lime zest; 1 tablespoon each lemon zest and juice; 1 teaspoon dried oregano; 2 tablespoons (or as needed) brown sugar; 1 tablespoon finely minced garlic; 1 tablespoon each lime zest and juice; ½ cups reduced Duck Stock or Chicken Stock; ¼ cup sesame seeds, toasted and ground in a spice mill; ½ teaspoon cumin; 2 teaspoons cinnamon; ½ cup orange juice; 2 teaspoons finely minced garlic; 1 teaspoon finely minced jalapeño peppers; 1 teaspoon salt; ½ teaspoon freshly ground pepper; 2 tablespoons chili powder blend; 1 tablespoon each orange zest and juice; ⅓ cup sesame seeds, toasted and ground in a spice mill; 2 ducks, about 5 pounds each, neck, wing tips, and excess fat removed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Again, the taste theme of sweet, hot, and tart, but in another language.

Ingredients

2 ducks, about 5 pounds each, neck, wing tips, and excess fat removed

Americas
Mexico
Main course
Gluten-free
Central America
Spicy

Method

Procedure

Preheat the oven to 500 degrees.

Prick the ducks all over with a fork. Mix together all the ingredients for the spice paste and rub over the outsides and into the cavities of the ducks. Place the ducks on a rack in a shallow roasting pan and