For The Experienced Chef: Ethiopian-Spiced Duck Breast
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 cup cold coffee
  • 2 tablespoon jerk sauce marinade
  • 2 duck breasts
  • 2 cup grapeseed oil
  • 2 cup frisee
  • 2 cup watercress
  • 1 cup mache lettuce
  • 2 teaspoon togarashi (japanese pepper)
  • 2 tablespoon pomegranate seeds
  • 1 cup figs, chopped
  • 1 tablespoon freshly grated horseradish
  • 1 tablespoon pickled japanese ginger
  • 1 tablespoon tarragon
  • 2 tablespoon chopped walnuts
  • 8 ounce foie-gras medallions
  • beet chutney
  • 1/2 cup ground allspice
  • 1/2 cup brown sugar
  • 8 cloves
  • 6 scotch bonnet or 2 habanero chilies
  • 4 tablespoon thyme
  • 2 bunches scallions
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoon soy sauce
  • 2 tablespoon olive oil
  • 3 beets, peeled and diced
  • 1 shallot, diced
  • 3 tablespoon red wine
  • 3 tablespoon water
  • 4 tablespoon brown sugar
  • 1 1/2 tablespoon apple cider vinegar
  • 2 teaspoon ginger, brunoise
Directions
  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.
  4. Take thyme off its stems.
  5. Add all ingredients and blend to a smooth paste.
  6. Place all ingredients in a pot.
  7. Reduce the mixture until beets are cooked through.