Southern-fried jerk duck breast

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By: Charita Jones From: Market Kitchen

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This recipe is classed as easy

Rating 3.40 / 5 (15 votes)

Prep time:
15 min
Cook time:
20 min

Try Charita Jones’ spicy Cajun-style duck – soul food for a special midweek supper or a stylish dinner party


1. For the jerk seasoning: put all the ingredients into the bowl of a food processor, add a pinch of sea salt and freshly ground black pepper and process until finely chopped.

2. Cut a pocket into the side of each duck breast, deep in the breast. Stuff some of the jerk seasoning under the duck breast skin and push the chorizo slices and jerk seasoning into the pocket. Rub some more jerk seasoning over the breasts, reserving any extra seasoning for serving.

3. Toss the breasts in the seasoned flour until coated.

4. Heat a little vegetable oil and a knob of butter in a heavy-based frying pan and gently pan-fry the breasts for about 8-10 minutes in total, turning when golden brown and covering to ensure the duck is cooked to the centre. While the duck is cooking, prepare the beans.

5. For the beans: heat a little vegetable oil in a heavy-based saucepan, add the shallots and cook until soft. Add the green beans and a little water, cover with the lid and steam until the beans are just tender. Finish with a squeeze of lime juice.

6. To serve, divide the beans among serving plates and top with a duck breast. Dollop on any leftover jerk seasoning.

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