Berbere Duck and Spiced Jewel Yams with Brussel Sprouts

Winner, 2002 Culinary Student Recipe Contest, Chef Carroll Kerr

Serving Size {6 Servings}



1 Cup Flour

2 Tsp Each Ground Ginger, Cardamom, Coriander

2 Tsp Each Fenugreek, Nutmeg, Cloves

2 Tsp Each Ground Mustard, Paprika

2 Tsp Each Salt, Pepper

2 Tbsp Sugar

6- 6oz Maple Leaf Farms Boneless Duck Breasts

As Needed Oil

Shredded Jewel Yams:

6 oz Butter

1 Large Onion, finely diced

7 Medium Jewel Yams, peeled, grated

2 Cups Water

1/2 Tsp Each Garlic Powder, Ground Ginger, Cinnamon

1/4 Tsp Ground Nutmeg

2 Tbsp Sugar

1 Dash Ground Cloves

To Taste Salt, Pepper


42 Brussel Sprouts, steamed until tender


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Duck: 1. Mix flour and first 11 ingredients (ginger-sugar) in a large plastic bag.

2. Score duck skin at 1/4-inch intervals, being careful not to cut into breast meat. Rotate breast, score again making a criss-cross pattern. Place breasts into bag of seasoning; coat completely. Pat off excess seasoning.

3. At service, heat a lightly oiled cast-iron grill pan in a 375 degree oven. Place breasts, skin side down, in pan. Roast for about 7 minutes or until fat is rendered and skin is crisp. Turn breasts over. Cook until internal temperature reaches 155 degrees. Let breasts rest 2-3 minutes before slicing.

Shredded Jewel Yams: 4. Sweat onions in melted butter. Add yams and water; simmer until tender. While yams are cooking, add garlic, ginger, cinnamon, nutmeg, sugar and cloves. Season with salt and pepper.

To Serve: 5. Mound spiced yams in center of plate. Arrange sliced duck around one side and brussel sprouts on other side.

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