Anybody who loves duck, should definitely try this dish. It's topped with a jerk sauce marinade and beet chutney.
Chef Samuelsson recommends you pair it with Penfolds Bin 2 Shiraz Mourverdre or Penfolds Koonunga Hill Shiraz Cabernet.
Combine the coffee and jerk sauce marinade in a large bowl. Place the duck in the bowl and refrigerate for at least 2 hours.
After marinating, pat the duck dry and heat a sauté pan over medium heat. Add the duck, skin side down, and cook for 8 minutes; turn and cook another 7 minutes. Transfer to a platter and let rest.
To serve, thinly slice the duck breast and divide between four plates. Toss together the frisee, watercress, mache, Togarashi, pomegranate seeds, figs, horseradish, ginger, tarragon, and walnuts. Grill the foie gras for 30 seconds until each side. Spoon chutney on the plate.
Take thyme off its stems.
Add all ingredients and blend to a smooth paste.
Place all ingredients in a pot.
Reduce the mixture until beets are cooked through.