HAWAIIAN DUCK RECIPES

Steps:

• As soon as you have brought the duck home, unwrap it and generously sprinkle with sea salt, inside and out, rubbing the salt into the skin. Place on a plate, unwrapped, and leave in the fridge ideally for 24 hours or as long as you can (up to 48 hours).
• When you're ready to cook it, preheat the oven to 240C/475F/gas 9. Scatter the diced vegetables in a roasting pan with the juniper berries and the bay leaves, pour in the wine and place in the oven while you brown the duck in a pan.
• Heat the vegetable oil in a frying pan and, over a medium heat, brown the duck well on all sides - with the windows open as it will smoke ferociously.
• Transfer the duck to the roasting pan and settle on the vegetable bed. Season the breast with black pepper and roast for 14-25 minutes depending on the size of the duck. If you have spent some time browning the duck, 10 minutes may be enough.
• Take the tray with the duck out of the oven and remove the legs, cutting through the hip bone with poultry scissors. The bird will be hot so use a tea-towel or oven gloves to protect your hands. Put the legs back in the pan to cook for a further 3 minutes. Leave the rest of the bird to rest in a warm place.
• When the legs are ready (you might want to check with a digital probe, it should read 65 – 70C inserted in the thickest part of the leg), let them rest for a few minutes with the duck crown, then carve the breast or just cut each in half and serve with the legs and some cooking juices.

Steps:

• In a large punch bowl, stir together the drink mix, lemon-lime soda, and white cranberry juice. Taste, and stir in sugar to your liking. (I like to add the whole cup.) Float scoops of ice cream on the top. The ice cream melts somewhat and turns the punch a beautiful baby blue color with frothy white clouds floating on the top.n