• Serves 4
  
  2 tablespoon minced ginger
  2 tablespoons minced garlic
  1 cup naturally brewed soy sauce
  8 limes, washed, halved, juiced, reserve halves
  1 cup brown sugar
  3 sweet potatoes, peeled, roll cut
  1 large onion, minced
  1 5 to 6-pound whole Long Island duck, eviscerated, rinsed, dried
  Canola oil for cooking
  Kosher salt and freshly ground black pepper to taste
  
  Pre-heat oven to 375 degrees. In a large, oven-proof sauté pan over medium heat, add oil to coat and sauté ginger and garlic until fragrant, about 1 minute. Deglaze with soy sauce and add lime juice and sugar and stir to dissolve sugar. Bring to a simmer and reduce by 25%. Pour syrup into a bowl over a bowl of ice to cool. Rinse out the pan and place back over heat. In a large bowl, combine potatoes and onion, season and lightly drizzle oil over. Dump the potato mixture into the pan. Massage the duck with the cooled soy syrup inside and out and stuff cavity with reserved lime halves. Top with duck and roast until brown, about 30 minutes, then cover loosely with foil to prevent burning. Cook the duck about 30-40 minutes more. Let rest 10 minutes before serving on a platter surrounded by the cooked veggies.
  

Wine Notes:

2003 Bodegas Salentein Syrah
From Argentina. The aroma is fragrant with spices and smoked meat, with notes of blackberries and tobacco. Rounded mouthfeel at the start, with ripe red fruits and sweet tannins typical of the variety. Balanced acidity and a long finish.


2006 Cono Sur Pinot Noir
100% Pinot Noir
From Chile (Central Valley). Aroma of berries, black cherries and sweet fruits with note of toasty oak. Soft, sweet fruit on palate with a rich texture. Pairs well both with red and white meats as well as cheeses

>>This recipe appears in Episode #505.

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