Jerk Duck Breast

  • Prep Time: 24 Mins

Crisp crostini are topped with creamy mushrooms and smoked duck to create a fun, bright and delicious appetizer. Great finger food to accompany drinks this summer. Key: Look for variety of packs of wild mushrooms that include cremini, shitake and oyster mushrooms.

Ingredients:

  • 2 King Cole Boneless Duck Breasts
  • 1 tablespoon jerk marinade
  • 1/2 tablespoon jerk spice
  • 1/2 tablespoon all purpose seasoning
  • 1 tablespoon green seasoning
  • 1 tablespoon olive oil

Directions:

  • Trim any excess fat and score your duck breasts.
  • Place the duck in a large bowl and season with jerk spice, jerk marinade, all purpose seasoning, green seasoning, and olive oil. Mix throughly.
  • Place the duck in a vacuum seal bag and seal tightly.
  • Sous vide the duck for 45 minutes at 54 degrees Celsius or 129f.
  • Remove the duck from the water and shock in ice water.
  • Heat up one side of your grill on high heat, leaving the other side on a low heat. Place the duck in the lower side along side down to allow the fat to render.
  • Alternate the duck between the hotter and colder parts of the grill to ensure the skin is fully rendered and crispy.
  • Flip your breasts and begin to brush with jerk BBQ sauce. Continue cooking the duck to allow the jerk BBQ sauce to caramelize. The ideal internal temp for this bbq method is 140f or 60c but you can cook it to your preferred doneness.
  • Optional: finish with a spritz of Red Stripe beer once the duck is almost cooked to add a bit more flavour.
  • Remove from the grill and allow to rest for at least ten minutes before slicing.

***Alternatively if you do not have a sous vide, you can place the duck breast skin side down directly in a cold pan. Place pan on medium-low heat and allow the fat to slowly render and crisp (approximately 8-10 minutes) flip breast and cook until it reaches an internal temperature of 140f.

related recipes

Jerk Duck Breast

Crisp crostini are topped with creamy mushrooms and smoked duck to create a fun, bright and delicious appetizer. Great finger food to accompany drinks this summer. Key: Look for variety of packs of wild mushrooms that include cremini, shitake and oyster mushrooms.

Duck Confit Sandwich

It seriously doesn’t get better than this! Elevated confit duck leg with warm shawarma spices, zesty pickled mango sauce and fresh apricot and fennel coleslaw. This versatile sandwich made with King Cole Duck, it hits every single flavour bomb you can think of.