Flava Packs Jerk Duck and tropical Salsa Recipe
Serves: 2
Prep: 15mins (+marinating)
Difficulty: Easy
Cooking Time: 20mins
Ingredients
2 Duck Breast
Salt
2 tsp Flava Packs JERK Seasoning
For the Salsa:
1 Red Onion (Finely Diced)
1 Ring Pineapple (Finely Diced)
1/2 Mango (Finely Diced)
2 Tomatoes (Finely Diced) (1 large)
1/4 bunch of Flat Parsley
1 Lemon
Salt
2 tbsp Flava Packs JERK Seasoning
Method
Wash and pat dry the duck breast. Coat the underside with Flava Packs Jerk Seasoning. Leave it uncovered in the fridge for at least 1 hour or overnight for best results.
Preheat your oven to 180°C (350°F).
Season the skin side of the duck with salt. Place the duck skin side down in a cold pan. Turn the heat to low/medium to render the fat. Place something heavy on top, like a saucepan with water, to prevent shrinking. After about 10 minutes, spoon out half of the rendered fat. Flip the duck and sear the underside for about a minute. Add a generous amount of butter, baste the duck, and then transfer it to the oven. Roast for 5-10 minutes in an ovenproof dish. Remove the duck from the oven and let it rest on a wire rack for 5 minutes.
Mix all the fresh ingredients in a bowl besides the lemon. Squeeze the lemon juice, Flava Packs Jerk Seasoning and a good pinch of salt into the bowl and mix to combine. Serve the Duck on top of the Pineapple and Mango Salsa.
Flava Tips
Leaving the Duck uncovered whilst marinating will help dry the skin out, resulting in a crispier skin.