Scotch Bonnet Molasses Lacquered Duckling with Sweet Potato Pumpkin Puree and Citrus Passion fruit Coulis
from Wyndham Rose Hall, Montego Bay

Duck:
1 3-pound duck

Marinade:
1 Scotch Bonnet pepper
1 ounce molasses
2 ounces soy sauce
1 tablespoon sesame seed oil
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 tablespoon Hoisin sauce

Sauce:
Pulp of two passionfruits
Juice of four oranges
Juice of one lime
1 quart duck stock
1 bay leaf
1 tablespoon whole peppercorn
2 tablespoons butter
2 ounces plum wine

Puree:
1 pound sweet potato
1 pound pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper to taste
2 ounces heavy cream
2 tablespoons butter

Prepare the marinade by mixing all ingredients. Prepare the duck. Take off the breast and thighs and marinate for four hours. Start the sauce by adding all ingredients except the butter. Heat in a saucepan and reduce by half. Strain the sauce and add the butter. Return the sauce to heat and keep warm.

Prepare the puree. Boil sweet potato and pumpkin. Strain and mash and add all other ingredients. Keep warm.

Take the duck out of the marinade and roast the duckleg in 330 degrees F oven for 30 minutes. Take the breast and sear in a sauté pan for three minutes on each side.

Assemble the dish. Put sweet potato puree in serving dish. Slice the duck breast. Place duck breast slices on top. Place the leg on the other side and pour the sauce around the plate. Use garnish and vegetables of choice.