For The Home Cook: Ethiopian-Spiced Duck Breast

For The Home Cook: Ethiopian-Spiced Duck Breast
5 from 1 ratings
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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. 
Servings
4
servings
Ingredients
  • 2 tablespoon jerk sauce marinade
  • 2 duck breasts
  • 2 cup grapeseed oil
  • 2 cup watercress
  • 1 cup mache lettuce
  • 1 cup figs, chopped
  • 1 tablespoon tarragon
  • 2 tablespoon chopped walnuts
  • beet chutney
  • 1/2 cup ground allspice
  • 1/2 cup brown sugar
  • 8 cloves
  • 6 scotch bonnet or 2 habanero chilies
  • 4 tablespoon thyme
  • 2 bunches scallions
  • 1 teaspoon grond cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoon soy sauce
  • 2 tablespoon olive oil
  • 3 beets, peeled and diced
  • 1 shallot, diced
  • 3 tablespoon red wine
  • 3 tablespoon water
  • 4 tablespoon brown sugar
  • 1 1/2 tablespoon apple cider vinegar
  • 2 tablespoon ginger, brunoise
Directions
  1. 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.
  2. Take thyme off its stems. Add all ingredients and blend to a smooth paste.
  3. Place all ingredients in a pot. Reduce the mixture until beets are cooked through.
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