This drunk ducks boozy marinade takes this dish to another level!
3 cinnamon Sticks (crushed)
3 sprigs of fresh coriander chopped
2 sprigs fresh thyme
2 tbsp pimento seeds (roughly crushed)
1 1/2 tbsp coriander seeds (roughly crushed)
8 cloves garlic
2 tsp crushed fresh ginger
6 scotch bonnet (de-seed 3 peppers)
Juice of 1 orange, freshly squeezed
1/2 tsp orange zest
Juice of 1/2 lemon, freshly squeezed
1/2 tsp lemon zest
1 tbsp brown sugar
1 tbsp honey
1/2 tsp nutmeg
130ml olive oil
2 duck Breast
1 glass of merlot
1 chicken stockpot
2 sprigs of rosemary
1 tbsp honey
1 tbsp jerk seasoning
2kg Jamaican sweet potato
1 veg stockpot
1 tsp finely chopped parsley
2 handfuls of spinach
2 handfuls of kale (chopped)
Red onions (sliced)
Blitz Jerk seasoning ingredients together until smooth.
Use a knife to criss cross the duck skin.
Season with salt, pepper and jerk seasoning, honey and wine. Place in a re-sealable bag. Leave to marinate overnight.
Preheat oven to 180C.
Boil potatoes for 10mins in vegetable stock and prep pan with boiling water to blanche spinach and kale.
Take the duck out, save marinade and drain duck of juices, reserving the liquid for the jus.
Heat pan with 2 tsps olive oil, place duck breast skin down for 2-3mins to sear meat and give duck a golden crispy skin. Place in a baking tray, cover with foil and bake for 8-10mins.
Blitz cooked potatoes with chopped parsley to smooth paste. Bring out the duck.
Combine any juices from the cooked duck, with the red wine liquid from the marinade and simmer for a few minutes to make a jus.
Sauté vegetables and onions and prepare plate.
Slice the duck, and serve on potato puree with the sautéed veg.
Drizzle with rich jerk red wine jus.