Channeling North Africa

Over the holiday weekend, we weren't celebrating presidents but a wonderful bottle of cava brought over by Cafe Drake for a North African influenced meal. Joining me at the table was 312 sqaure feet main squeze Octavio and awesome 8-bit musician Haeyoung (aka Bubblyfish).

On the menu:
Olives
Roasted Cauliflower with Cashews and dried Red Chiles

Lemongrass and Ginger Roasted Duck with Tamarind Suace
Red Snapper Tangine
Cous Cous
Spinach sauteed with Mustard and Balsamic Vinegar

Goat Cheese with honey, sesame crackers and dried apricots

Lemongrass and Ginger Roasted Duck with Tamarind Sauce

1 4-5 pound duck
3 stems of lemongrass
2 garlic cloves
2 inch piece of fresh ginger
1 orange, juice
1/2 cup liquid tamarind concentrate
1/4 cup plus (to taste) honey
2 shallots thinly sliced
1 clove garlic minced
1/2 cup vegetable stock
2 tablespoons

Pre-heat the oven to 350 degress.

Rinse and trim the extra fat from the duck.

In a mortal and pestle, mash up the cleansed and trimmed lemongrass, 2 garlic cloves, ginger and orange juice until a paste has been formed. Loosen the skin from the meat of the duck by working your fingers underneath it. This will help to ensure a crispy skin. Put the paste under the skin of the duck.

Put on a roasting pan with a rack breast side down and roast 22 minutes per pound or until a meat thermometer reaches 160 dgress when inserted into the thigh, rotating the duck breast side up for the last 45 minutes of roasting time.

Let rest on a cutting board for 15 minutes before carving and serving.

For the sauce: in a small sauce pan over medium heat, heat the oil and saute the shallots and garlic until soft. Add the stock to de-glaze. Add the tamarind and honey and reduce about 1/3 until it is a thick sauce and pour over the sliced duck.