Roast Duck
created by Iron Chef Italian, Masahiko Kobe
Battle Mango
reverse-engineered by David J Rust

Ingredients:

Steps

1. Place the peeled mango in a 400 degree oven, on a baking sheet, for about 20 minutes to roast.

2. While the mango is roasting, season the inside cavity of the duck with half of the cloves, nutmeg and cardamom. Reserve the rest for later. Truss the duck so the wings and legs are held securely but the cavity is still accessible.

3. In a blender, combine the chopped mango with the remaining cloves, nutmeg and cardamom. Puree.

4. Season the skin of the duck with a bit of salt to taste. In a hot skillet over medium-high heat, melt the butter and brown the breast-side of the duck until it is dark brown.

5. Remove the roasting mango from the oven and insert it into the duck's cavity.

6. Make two, deep slits down the breast of the duck, following the breast bone along each side. Stuff this with some of the puree and then smear the remainder of the puree over the surface of the duck. Place in the oven for about 30 minutes in a roasting dish on a roasting rack. Internal meat temperature should be about 180 degrees.

7. Remove from the oven and place on a serving tray to serve. Carve slices of breast, wings, thighs and legs for the guests.

Serves 6 as a medium entree.

Iron Chef Notes:

Kobe made some comment about it isn't duck if there are no onions. What he served as a side-dish with the duck was leeks sauteed and cooked in a mango puree. This sounds pretty tasty and would really echo the puree that he put on the outside of the duck. I'm guessing that he sauteed the leeks in butter, first, and then added some extra mango puree over them, simmering on a low heat until they were tender.

Cooking Notes:

Ok, I originally had no idea how a roast duck can be prepared in such a short time, but I think it's accomplished by two factors: the hot mango inside and the skillet-sauteeing. By cooking the surface of the duck in the hot skillet, some of the cooking is already accomplished and the hot mango, stuffed into the duck's cavity, helps add heat from within.

Also, the seasoning that Kobe used in the cavity of the bird could not be seen clearly. I am making the assumption that he used the same seasonings that went into the mango puree which he smeared over the surface. I could be wrong...