1 rating

For the Experienced Chef: Ethiopian-Spiced Duck Breast

Ethiopian-Spiced Duck

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. 


For the Ethiopian-spiced duck breast

  • 1 Cup cold coffee
  • 2 Tablespoons Jerk Sauce Marinade
  • 2 duck breasts
  • 2 Cups grapeseed oil
  • 2 Cups frisee
  • 2 Cups watercress
  • 1 Cup mache lettuce
  • 2 Teaspoons Togarashi (Japanese pepper)
  • 2 Tablespoons pomegranate seeds
  • 1 Cup figs, chopped
  • 1 Tablespoon freshly grated horseradish
  • 1 Tablespoon pickled Japanese ginger
  • 1 Tablespoon tarragon
  • 2 Tablespoons chopped walnuts
  • 8 Ounces foie-gras medallions
  • beet chutney

For the jerk sauce marinade

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

For the beet chutney

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


For the Ethiopian-spiced duck breast

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.

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.