Marcus Samuelsson's Ethiopian-Spiced Duck Breast with Beet Chutney
Marcus Samuelsson's Ethiopian-Spiced Duck Breast with Beet Chutney, Foie Gras, Watercress and Fig
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Rating:
-1 (0 rated)
Servings:
4

Skip the turkey and serve this holiday dick instead! Your guests will thank you for giving their taste buds a wake-up call with chef Marcus Samuelsson's Ethiopian-Spiced Duck Breast with Beet Chutney, Foie Gras, Watercress and Fig. 

Ingredients

  • Jerk Sauce Marinade

    • 4 tablespoons thyme
    • 1/2 cup ground allspice
    • 1/2 cup brown sugar
    • 6-8 cloves
    • 4-6 scotch bonnet chiles or 2 habanero chiles
    • 2 bunches scallions
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon nutmeg
    • 2 tablespoons soy sauce
    • 2 tablespoons olive oil
  • Beet Chutney

    • 3 beets, peeled and diced
    • 1 shallot, diced
    • 3 tablespoons red wine
    • 3 tablespoons water
    • 4 tablespoons brown sugar
    • 1½ tablespoons apple cider vinegar
    • 2 teaspoons ginger, brunoise
  • Ethiopian-Spiced Duck Breast

    • 1 cup cold coffee
    • 2 tablespoons Jerk Sauce Marinade
    • 2 duck breasts
    • 2 teaspoons grapeseed oil
    • 2 cups frisee
    • 2 cups watercress
    • 1 cups mache lettuce
    • 2 tablespoons 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
    • Four 2-ounce foie gras medallions

Preparation

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 the ingredients in a pot. Reduce the mixture until the beets are cooked through.

For the Duck:

1. Combine the coffee and Jerk Sauce Marinade in a large bowl. Place the duck in the bowl and refrigerate for at least 2 hours.

2. 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.

3. 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.