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For the Home Cook: Ethiopian-Spiced Duck Breast

Spiced Duck Breast

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. 


For the Ethiopian-spiced duck breast

  • 2 Tablespoons Jerk Sauce Marinade
  • 2 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
  • 8 cloves
  • 6 scotch bonnet or 2 habanero chilies
  • 4 Tablespoons thyme
  • 2 bunches scallions
  • 1 Teaspoon grond 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 Tablespoons ginger, brunoise


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.