Jerk Spiced Duck Food

JERK-SPICED DUCK

Jerk-Spiced Duck image

Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for build-it-yourself tacos.

Provided by Chris Morocco

Categories Bon Appétit Holiday 2018 New Year's Eve Duck Roast Spice Nutmeg Chile Pepper Hot Pepper Soy Sauce Ginger Taco Buffet Dinner

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 (5-5 1/2-lb.) ducks
Kosher salt
2 Tbsp. allspice berries
2 whole nutmegs
16 habanero chiles, stems removed
1 cup soy sauce
1/2 cup spiced rum
1/2 cup unseasoned rice vinegar
4 tsp. sugar
2 (2") pieces ginger, scrubbed, crushed
Hoisin sauce, small flour tortillas, sliced Napa cabbage, sliced scallions, julienned peeled ginger, sliced serrano chiles, mint sprigs, cilantro sprigs, and lime wedges (for serving)
Special Equipment
A razor blade and a spice mill or mortar and pestle

Steps:

Lightly score skin of both ducks using a clean razor blade, cutting most of the way through skin and fat but not into flesh below (a very sharp, thin knife will also work). Season ducks generously with salt and place each one in a large resealable plastic bag.
Finely grind allspice in spice mill or with mortar and pestle and place in a blender. Finely grate nutmeg into blender. Add habanero chiles (we recommend keeping the seeds in as the ducks' fat will keep it from absorbing too much heat), soy sauce, rum, vinegar, and sugar. Purée until smooth. Divide marinade between bags; add a piece of ginger to each. Seal bags, pressing out air, and work marinade around to coat ducks. Chill, breast side down, 12 hours.
Preheat oven to 450°F. Remove ducks from marinade and place, breast side up, on a wire rack set inside a foil-lined rimmed baking sheet (don't worry about any marinade that may be inside ducks; it will add flavor as they cook). Roast ducks just until beginning to brown, 10-12 minutes. Reduce oven temperature to 250°F and continue to roast until ducks are very dark brown, leg joints wiggle freely when flexed, and an instant-read thermometer inserted into the thickest part of breasts registers 195°F, 4 1/2-5 hours. Let rest 30 minutes before shredding.
To serve, pile meat on hoisin-slicked tortillas and top with cabbage, scallions, ginger, serrano chiles, mint, and cilantro as desired; squeeze lime wedges over.

CHINESE JERK SPICE DUCK BREAST WITH CAULIFLOWER PUREE

Chinese Jerk Spice Duck Breast with Cauliflower Puree image

Provided by David Rose

Categories main-dish

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 19

Ingredients

1/2 cup sugar
1/2 cup rice vinegar
1 cup Myers's Dark Rum
2 cups dried cranberries
2 pints (4 cups) heavy cream
2 pounds yellow cauliflower, cut into florets
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1 pound thinly shaved Brussels sprouts
Kosher salt and freshly ground black pepper
3 tablespoons Chinese five-spice powder
2 tablespoons cayenne pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
2 tablespoons brown sugar
2 tablespoons dried thyme
Kosher salt and freshly ground black pepper
8 duck breasts

Steps:

For the cranberry compote: Whisk together the sugar, rice vinegar and rum in a bowl, then pour into a saucepan. Add the cranberries and bring to a simmer over medium heat. Cook until reduced and syrupy and the cranberries are plump, 10 minutes. Cool to room temperature.
For the cauliflower puree: Bring the cream to a boil in a medium saucepan. Add the cauliflower and bring to a medium simmer. Cook until the cream is reduced by a third and the cauliflower is fork tender, 7 to 10 minutes.
Transfer the cauliflower and half of the reduced cream to a food processor and process until smooth. Add salt and pepper to taste. If you want a thinner puree, add more cream.
For the fried Brussels sprouts: Heat the vegetable oil in a deep fryer. Add the Brussels sprouts and fry until light golden brown, 1 to 2 minutes. Drain well and toss with salt and pepper to taste.
For the duck breasts: Prepare a grill for medium-high heat. Whisk together the five-spice powder, cayenne, garlic powder, onion powder, paprika, brown sugar, thyme and 2 tablespoons each salt and pepper.
Liberally coat the duck breasts on both sides with the spice mixture. Grill skin-side down until crispy and the fat is rendered, 3 to 5 minutes. Flip the breasts and continue cooking to an internal temperature of 140 to 150 degrees F, about another 3 minutes. Let rest for 5 to 7 minutes before slicing into 1/2-inch medallions.
To serve: Arrange some slices of duck breast atop a smear of cauliflower puree. Top with compote and scatter fried Brussels sprouts around the plate.

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Lightly score skin of both ducks using a clean razor blade, cutting most of the way through skin and fat but not into flesh below (a very sharp, thin knife will also work). Season ducks generously with salt and place each one in a large resealable plastic bag.
Finely grind allspice in spice mill or with mortar and pestle and place in a blender. Finely grate nutmeg into blender. Add habanero chiles (we recommend keeping the seeds in as the ducks’ fat will keep it from absorbing too much heat), soy sauce, rum, vinegar, and sugar. Purée until smooth. Divide marinade between bags; add a piece of ginger to each. Seal bags, pressing out air, and work marinade around to coat ducks. Chill, breast side down, 12 hours.
Preheat oven to 450°. Remove ducks from marinade and place, breast side up, on a wire rack set inside a foil-lined rimmed baking sheet (don’t worry about any marinade that may be inside ducks; it will add flavor as they cook). Roast ducks just until beginning to brown, 10–12 minutes. Reduce oven temperature to 250° and continue to roast until ducks are very dark brown, leg joints wiggle freely when flexed, and an instant-read thermometer inserted into the thickest part of breasts registers 195°, 4½–5 hours. Let rest 30 minutes before shredding.
To serve, pile meat on hoisin-slicked tortillas and top with cabbage, scallions, ginger, serrano chiles, mint, and cilantro as desired; squeeze lime wedges over.

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Gently prick the duck skin all over with a sharp paring knife (without piercing the meat) and place it on a rack set in the sink.
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