With Sweet Jalapeno Cornbread and Roasted Asparagus
• 1 Chapapeela Farms duck, halved and semi deboned
• 1 box cornbread mix
• 1 cup honey
• 2 jalapenos, small diced
• 4 asparagus
• 1 cup Steen's Cane Syrup
• 1 cup Bourbon
• 1 cup simple syrup
Cook cornbread according to box directions adding the honey and diced jalapeno.
In a saucepan, simmer the Cane Syrup, Bourbon and simple syrup until reduced by half. Remove and chill.
With a pastry brush, apply the glaze to the duck halves and refrigerate. Once chilled, glaze the duck halves again and place in a 300º oven and continue to glaze every 15 minutes. Cook duck to a medium temperature.
Brush with olive oil and season with kosher salt and cracked black pepper. Roast at 350º until asparagus starts to brown.