For the Home Cook: Ethiopian-Spiced Duck Breast

Spiced Duck Breast
By

Penfolds

Don't be intimidated by the 3 parts to this dish! All the ingredients are store-bought ones, and it makes for a delicious meal. Your friends and family will love it on any occassion you serve it. Chef Marcus Samuelsson recommends you pair the dish with Penfolds Bin 2 Shiraz Mourverde or Penfolds Koonunga Hill Shiraz Cabernet. 

4
Servings
1404
Calories Per Serving
Deliver Ingredients

Ingredients

For the Ethiopian-spiced duck breast

  • 2  Tablespoons  Jerk Sauce Marinade
  • duck breasts
  • 2  Cups  grapeseed oil
  • 2  Cups  watercress
  • 1  Cup  mache lettuce
  • 1  Cup  figs, chopped
  • 1  Tablespoon  tarragon
  • 2  Tablespoons  chopped walnuts
  • beet chutney

For the jerk sauce marinade

  • 1/2  Cup  ground allspice
  • 1/2  Cup  brown sugar
  • cloves
  • scotch bonnet or 2 habanero chilies
  • 4  Tablespoons  thyme
  • bunches scallions
  • 1  Teaspoon  grond cinnamon
  • 1/2  Teaspoon  nutmeg
  • 2  Tablespoons  soy sauce
  • 2  Tablespoons  olive oil

For the beet chutney

  • beets, peeled and diced
  • shallot, diced
  • 3  Tablespoons  red wine
  • 3  Tablespoons  water
  • 4  Tablespoons  brown sugar
  • 1 1/2  Tablespoon  apple cider vinegar
  • 2  Tablespoons  ginger, brunoise

Directions

For the Ethiopian-spiced duck breast

Brush the marinade onto the duck 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 watercress, mache, figs, tarragon, and walnuts, and divide between the four plates. Spoon chutney on the plate.

For the jerk sauce marinade

Take thyme off its stems.

Add all ingredients and blend to a smooth paste.

For the beet chutney

Place all ingredients in a pot.

Reduce the mixture until beets are cooked through.

Nutritional Facts

Total Fat
117g
100%
Sugar
23g
26%
Saturated Fat
11g
46%
Cholesterol
13mg
4%
Carbohydrate, by difference
90g
69%
Protein
13g
28%
Vitamin A, RAE
231µg
33%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
103mg
100%
Vitamin K (phylloquinone)
265µg
100%
Calcium, Ca
549mg
55%
Choline, total
17mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
11g
44%
Folate, total
96µg
24%
Iron, Fe
10mg
56%
Magnesium, Mg
138mg
43%
Manganese, Mn
4mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
219mg
31%
Selenium, Se
19µg
35%
Sodium, Na
985mg
66%
Water
212g
8%
Zinc, Zn
2mg
25%

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.