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
1527
Calories Per Serving
Deliver Ingredients

Ingredients

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

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
133g
100%
Sugar
6g
7%
Saturated Fat
24g
100%
Cholesterol
36mg
12%
Carbohydrate, by difference
78g
60%
Protein
19g
41%
Vitamin A, RAE
216µg
31%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
53mg
71%
Vitamin K (phylloquinone)
510µg
100%
Calcium, Ca
523mg
52%
Choline, total
35mg
8%
Fiber, total dietary
13g
52%
Fluoride, F
12µg
0%
Folate, total
110µg
28%
Iron, Fe
24mg
100%
Magnesium, Mg
102mg
32%
Manganese, Mn
2mg
100%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
272mg
39%
Riboflavin
1mg
91%
Selenium, Se
17µg
31%
Sodium, Na
972mg
65%
Water
213g
8%
Zinc, Zn
3mg
38%

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.