Jamaican Jerk Duck Recipes

JAMAICAN JERK SAUCE

Steps:

• Gather the ingredients.
• Add the allspice berries, brown sugar, scallions, garlic cloves, Scotch bonnet peppers, soy sauce, thyme, cinnamon, nutmeg, salt, and pepper to a food processor or a blender.
• Process until smooth.
• Use to marinate the meat of your choice.

JAMAICAN JERK DUCK

Steps:

• Gently prick the duck skin all over with a sharp paring knife (without piercing the meat) and place it on a rack set in the sink. Bring a small pot of water to a boil. Slowly pour the water all over the duck to render some of the fat; tilt the duck to drain the cavity. Transfer the rack with the duck to a baking sheet; pat the duck dry with paper towels. In a small bowl, combine the thyme, allspice, garlic powder, black pepper, crushed red pepper, onion powder and sugar. Rub the spice mix inside the cavity and all over the duck. Refrigerate uncovered for 1 to 2 days. Preheat the oven to 300°. Season the duck with salt and stuff the cavity with half of the carrots and garlic. Transfer the duck to a rack (preferably V-shaped) set in a roasting pan and add the onion, chicken stock and the remaining carrots and garlic to the pan. Roast the duck for about 1 hour, until lightly golden and an instant-read thermometer inserted in the thickest part of the thigh registers 140°. Increase the oven temperature to 450° and roast for 15 minutes longer, until the skin is deep golden and crispy and an instant-read thermometer inserted in the thickest part of the thigh registers 160°. Let the duck rest for 20 minutes. Tilt the duck to release the juices into the roasting pan, then strain the pan juices into a medium saucepan and degrease with a spoon. Bring to a boil. Whisk in the butter and simmer for 5 minutes, until slightly thickened. Stir in the parsley and season with salt and pepper. Carve the duck and serve with the pan sauce.

JAMAICAN JERK CHICKEN

Steps:

• Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
• Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
• Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.