By Marcus Samuelsson | November 15, 2013

Ethiopian-Spiced Duck Breast - Penfolds Koonunga Hill Shiraz Cabernet

Ethiopian Spiced Duck Breast Recipe

Servings: 4


For the duck:
  • 1 cup cold coffee
  • 2 tbsps Jerk Sauce Marinade (see recipe below)
  • 2 duck breasts
  • 2 cups grapeseed oil
  • 2 cups frisee
  • 2 cups watercress
  • 1 cups mache lettuce
  • 2 tsps Togarashi (Japanese pepper)
  • 2 tbsps pomegranate seeds
  • 1 cup figs, chopped
  • 1 tbsp freshly grated horseradish
  • 1 tbsp pickled Japanese ginger
  • 1 tbsp tarragon
  • 2 tbsps chopped walnuts
  • Four 2-oz foie gras medallions
  • Beet Chutney (see recipe below)
For the Jerk Sauce marinade:
  • 1/2 c ground allspice
  • 1/2 c brown sugar
  • 6-8 cloves
  • 4-6 scotch bonnet or 2 habanero chilies
  • 4 tbsps thyme
  • 2 bunches scallions
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 2 tbsps soy sauce
  • 2 tbsps olive oil
For the beet chutney:
  • 3 beets, peeled and diced
  • 1 shallot, diced
  • 3 tbsps red wine
  • 3 tbsps water
  • 4 tablespoons brown sugar
  • 1 1/2 tbsps apple cider vinegar
  • 2 tsps ginger, brunoise


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.

For the Jerk Sauce marinade:

1. Take thyme off its stems.

2. Add all ingredients and blend to a smooth paste.

For the beet chutney:

1. Place all ingredients in a pot.

2. Reduce the mixture until beets are cooked through.

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