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Jerk Duck with Grilled Cucumber Salad

Jerk Duck with Grilled Cucumber Salad

Jerk Duck with Grilled Cucumber Salad

Recipe by: Clement Pedro

Serves: 4
Cooking: 1 hour
Preparation: 40 minutes
 
For the jerk rub:
 
1t ground cinnamon
1t black pepper corns
1t tried thyme
1t allspice berries
½ scotch bonnet chilli
2t rock salt
2T extra virgin olive oil
 
4 large duck breasts
 
For the grilled cucumber salad:
 
1 cucumber, sliced through the middle
Dill, handful, finely chopped
Salt and freshly ground black pepper to taste
 
For the dressing: combine
 
½ cup apple cider vinegar
1T honey
 
For the rice and peas
 
100g basmati rice
2 Spring onions, roughly chopped
2t Jerk paste (see above)
1 sprig thyme, leaves only
Salt to taste
1 X 400g can coconut milk
1 cup water
1 X 400g can of kidney beans, drained
 
For the Jerk paste: Combine all the ingredients except the olive oil and pound in a pestle and mortar. Once fine, add the olive oil and stir through to form the paste. Keep 2t aside and marinade the duck in the remaining paste.
 
After 30 minutes of marinating: pan fry the duck, skin side down for 2 minutes over a medium heat or until the skin is golden and crisp. Turn over and cook for another 3 minutes. Place in a oven preheated to 180°C for another 5 minutes to continue cooking if you prefer your duck a little more cooked. Remove from the oven and set aside to rest for 10 minutes before slicing.
 
For the grilled cucumber salad. Place the cucumber cut side down on a hot griddle pan; allow to cook for 1 minute or until well charred.
Roughly chopped the cucumber and toss with the dill, salt and freshly ground black pepper. Coat in the dressing and serve with the rice and peas.
 
To make the rice and peas: Rinse the rice in a colander under cold water until the water runs clear. Add it to a pot along with the spring onions, remaining jerk paste, thyme, salt, coconut milk and water. Cook over a medium heat until the rice is almost tender, add the beans and cook for a further 5-10 minutes or until the rice is cooked. Place a clean cloth over the pot before securing with a lid. Allow the rice to rest for 10 minutes before serving.  

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