Orange Jerk Duck Breast with Pineapple-Rum Salsa

Entree, Winner 1999 MLF Recipe Contest, Chef Chris Dutka

Serving Size {6 Servings}

Ingredients


Marinade:


6- 8 oz each Maple Leaf Farms Boneless Duck Breasts


1/2 Scotch Bonnet Pepper


1 Small Onion, rough chop


1 Bunch Green Onions, rough chop


1/2 Bunch Thyme Leaves


2 Ounces Each Fresh Orange Juice, Olive Oil


2 Tablespoons Each Soy Sauce, Brown Sugar


1 Tablespoon Lime Juice


2 Teaspoons Allspice


1 Teaspoon Cinnamon


Coconut Rice:


2 Tablespoons Butter


1/2 Small Onion, small dice


2 Tablespoons Ginger, minced


3 Cups Chicken Stock


1 Cup Coconut Milk


2 Cups Converted White Rice


2 Tablespoons Marjoram, minced


Salsa:


1 Medium Golden Pineapple, skinless, core removed, 1/4" planks


As Needed Vegetable Oil


2 Ounces Dark Rum


1 Tablespoon Each Fresh Lime Juice, Brown Sugar


1 Medium Red Bell Pepper, Roasted, small dice


1/4 Small Red Onion, small dice


2 Tablespoons Cilantro, chopped


Garnish:


As Needed Plantains, sliced, sauteed


As Needed Thyme Sprigs

Directions

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Marinade & Duck: Score duck, making slices in skin layer approximately 1/4 inch apart. Over medium heat, sear skin-side down until most of the fat is rendered, 6 to 8 minutes. Cool. Process pepper and onions to a small chop. Add remaining marinade ingredients; blend. Pour over cooled duck. Marinate, covered, in refrigerator 12 hours.


At service, grill to an internal temperature of 152°F to 155°F. Resting should bring internal temperature to an ideal 160°F. Slice each breast on a bias into 6 or 7 slices. Serve hot.


Coconut Rice: Saute onions in butter until lightly golden. Add ginger; saute 1 minute. Add stock and milk; bring to simmer. Season with salt and pepper. Add rice; stir. Cover; simmer until liquid is almost evaporated and rice is al dente. Stir rice once, halfway through cooking. Remove from heat; fluff with fork. Stir in marjoram.


Salsa: Lightly brush pineapple with oil. Grill about 2 minutes on each side. Cool; cut into small dice. Combine rum, lime juice and sugar. Over medium-high heat, cook until alcohol has burned off. Cool. Combine pineapple, rum mixture, and remaining ingredients. Season with salt and pepper.


To Serve: Place rice on plate; top with sliced duck. Top duck with salsa; garnish with sliced plantains and thyme sprig.




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