Roasted duck can be eaten with a variety of sauces.
Originally from the Canary Islands but eaten throughout the Caribbean with slight variations and, more recently, popularized in world fusion cuisine, mojo sauce is a zesty blend of garlic, olive oil and several other seasonings. The Cuban variation, perhaps the most recognized among food enthusiasts, also contains citrus juice for a more delicate and interesting flavor. Although originally intended for typical island foods such as pork and plantains, mojo can be combined with nearly any meat or vegetable for an extra bit of flavor. Even in unusual combinations like duck, mojo can be a surprising addition to any dish, especially if you follow a few simple tips to harmonize the flavors.
Calibrating your Mojo
Although many recipes call for all the ingredients in mojo to be mixed at once in the same pan, the subtle taste of duck may require that you pay a little more attention to the individual flavors in mojo.
Try stir frying the finely minced onions separately before adding them to the mixture in order to soften the flavor. Add in garlic at the very end, making sure that you do not burn the garlic and cause it to turn bitter. Begin adding the citrus juices, olive oil and other ingredients and allow the mojo to cook together for a few minutes so that the flavors blend.
Marinating
If you have time, leave your duck to marinade in the mojo, potentially as it defrosts in the refrigerator overnight. Be sure not to use all of your mojo for the marinade, as you will also want some fresh mojo to serve over the duck once it is cooked. Remember that the acid in citrus juice will slightly cook meat, so do not leave the duck in mojo any more than overnight.
Roasting
Because of the high fat content in duck, the bird is usually roasted on a rack, allowing the fat to drip to the bottom rather than resting around the cooking bird. Be sure, however, that you do not allow that fat to go to waste. Using a turkey-baster, continuously coat the duck in the combination of fat and mojo marinade that will collect at the bottom.
Most importantly, do not over cook duck. The birds characteristic and delicious moisture depends on the right cooking time. The most accurate way to ensure the proper cooking time, of course, is with a thermometer. Remove the duck as soon as its internal temperature reaches 180 degrees Fahrenheit. As with all poultry, give the meat a few minutes to settle before cutting or serving the bird.
Right Before Serving
In order to fully take advantage of the fresh tastes in mojo like cilantro and lemon peel, make another batch of fresh mojo to combine with the one you made before. This time, however, substitute the duck fat you can collect from the bottom of your roasting pan for half of the olive oil. The two will combine well in this fresh batch of mojo and harmonize the flavors in the whole dish: the gamy taste of duck and the fresh taste of cilantro and citrus.
Tags: citrus juice, cooking time, duck mojo, fresh mojo, harmonize flavors, mojo marinade, taste duck