Yucatean Roast Duck in Pibil Sauce, Fire-Roasted Okra, Grapefruit

by Leah Halmagyi
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Ingredients

  • 1 whole duck
  • 100g achiote paste
  • juice of 4 oranges
  • juice of 2 limes
  • 1 red onion, very finely diced
  • 8 cloves garlic, minced
  • 1 cup extra virgin olive oil
  • 4 cups baby okra, halved
  • 2 tsp cumin seeds
  • 1 green chili, finely diced
  • 1 bunch coriander leaves
  • 2 pink grapefruit, segmented
  • 1 Lebanese cucumber, seeded and diced
  • 2 Roma tomatoes, seeded and diced
  • ½ tsp ground sumac
  • corn tortillas and sour cream, to serve

Instructions

1 Preheat oven to 160°C. Pat the duck dry with kitchen paper. Combine the achiote paste, orange juice, lime juice onion, half the garlic and ¼ cup extra virgin olive oil in a food processor and puree until smooth. Rub onto the duck. Wrap in three layers of banana leaf, then bake for 1½ hours. Unwrap, increase oven to 220°C, then bake for 15 minutes.
2 Meanwhile, fry the okra, cumin and chilli in ¼ cup extra virgin olive oil for 5 minutes, until softened. Season with salt and pepper and stir in the coriander. Mix the grapefruit, cucumber, tomatoes and sumac, season with salt, then add the remaining olive oil. Serve with corn tortillas and sour cream