Two Way Duck

1 Domestic duck - (abt 6 lbs); rinsed in cool water
1/2 Cup Stemmed and sliced jalapenos; with seeds
12 Garlic cloves; plus
1 Medium Garlic head; halved crosswise
2 Medium Lemons; halved
1/2 Cup Sugar
Salt; to taste
Freshly ground black pepper; to taste
Cayenne pepper; to taste
2 Medium Sweet potatoes - (abt 14 oz); scrubbed
1 Tablespoon Flour
1 Cup Chopped onion
1 Cup Chopped celery
3 Cup Chicken stock
2 Tablespoon Steen's 100 percent Pure Cane Syrup
3 Tablespoon Chopped green onions
1 Tablespoon Chopped parsley

Remove any excess fat pieces from the cavity of the duck. Remove the neck
flap. With the duck breast side up and the cavity facing you, make a 1 inch
slit on each side of the breastbone inside the cavity. Insert 1 slice of the
jalapeno and 1 clove of garlic in each hole. With your fingers, separate the
skin from the breast meat and insert 5 pieces of jalapeno and 5 garlic
cloves under the skin and push them well along the breast. Turn the duck
around so that the neck is facing you. Slice the remaining 2 cloves garlic
and put these and the remaining jalapeno slices in the neck cavity. Put the
duck in a deep glass or plastic container. Squeeze the lemons and pour the
juice over the duck and inside the cavity. Rub the duck with the lemon
skins. In a small bowl, stir the sugar with salt, pepper, and cayenne. Rub
the duck, inside and out, with this mixture. Cover and refrigerate for 8
hours. Preheat the oven to 450 degrees. Remove the duck from the container
and place it on a rack in a roasting pan. Stuff the cavity with the sweet
potatoes and head of garlic. Bake for 30 minutes. Reduce the heat to 350
degrees and continue to bake for 1 hour, or until the duck legs pull easily
away from the body. Carve the duck into 4 pieces. Peel and chop the sweet
potatoes. Squeeze the garlic from the skins and set aside. Pour the oil
(about 1/2 cup) from the roasting pan into a large skillet and heat over
medium-high heat for about 2 minutes. Add 1 tablespoon flour and blend with
a wire whisk for 5 to 6 minutes to make a medium-brown roux, the color of
peanut butter. Add 1 cup each chopped onions and celery and cook stirring
often, for 5 to 6 minutes. Add the chopped sweet potatoes and roasted
garlic. Cook, stirring occasionally, for about 3 minutes. Add the chicken
stock and bring to a boil. Reduce the heat to medium-low and cook, stirring
occasionally, until the mixture thickens 6 to 7 minutes. Season with salt,
cayenne and the Steen's Cane Syrup. Simmer for about 3 minutes. Add the
green onions and parsley. Lay the duck pieces in the sauce and spoon it
over. Increase the heat to medium, cover, and cook for about 20 minutes.
Remove the lid and cook for 5 minutes more. To serve, place a piece of duck
in the center of each plate and spoon the sauce over the top. This recipe
yields 4 servings.