Jan 3, 2020All Recipes


A Seen on CTV’s “YOUR MORNING” New Years’ Eve segment


duck over Roasted Sage & Garlic Mashed Cassavas

Serves 6


6 duck leg quarters (thighs and

legs attached)

1 Tbsp (15 mL) white vinegar

Salt and pepper

1/2 cup (125 mL) Raquel’s Seasoned

Salt (see recipe)

½ cup (125 mL) duck fat

2 cups (500 mL) Italian salad dressing

4 cloves garlic, sliced

1/2 cup (125 mL) lightly packed

brown sugar

1 Tbsp (15 mL) dried tarragon leaves

1 tsp (5 mL) dried basil

1 tsp (5 mL) dry mustard

4 cups (1 L) chicken stock, heated

Guava Rum Sauce

2 cups (500 mL) Guava Bell Pepper Jam

(see recipe)

2 Tbsp (30 mL) barbecue sauce

1/2 lemon juice

2 tsp (10 mL) lemon zest

1/4 tsp (1 mL) freshly ground

black pepper

1/2 cup (125 mL) spiced or dark rum

1 Tbsp (15 mL) diced fresh tarragon

leaves, for garnish

1. Preheat oven to 350˚F (180˚C). Line a baking sheet with

parchment paper and set aside.

2. Rinse duck in a large bowl with cold water and 1 Tbsp

(15 mL) white vinegar. Pat dry with paper towels. Season

with seasoned salt.

3. In an 8-quart (8 L) Dutch oven heat the fat over medium- high heat,

and sear the legs on both sides for 3 minutes per side until golden. Set the

legs aside.

4. Add the salad dressing, duck (skin side up) and remaining ingredients

(except Guava Rum Sauce) and bring to a boil, then cover

tightly with a lid.

5. Carefully transfer pot to the oven and braise duck for 1 hour

or until tender when pierced with a knife.

6. Meanwhile, to prepare the guava rum sauce, in a 1-quart

(1 L) saucepan over medium heat, combine jam, barbecue

sauce, lemon zest and juice and pepper and bring to a

boil for 5 minutes. Stir in rum and cook for 3 minutes

more. Set aside.

6. Remove pot from the oven and, using tongs, place duck legs

on the baking sheet.

7. Spoon sauce over duck legs.

8. Adjust oven temperature to broil on high. Transfer baking

sheet to the center rack in the oven and broil, about

1–2 minutes to caramelize the sauce. Garnish with

tarragon leaves and serve.

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