Recipe Time: Fall Delicacy of Roasted Duck and Otaheite Apple Chutney

Hi Couples family,

As we continue in our Taste of fall, taste of Jamaica series, this week we uncover the delicious new recipe of honey pimento roasted duck, perfect for an autumn dinner. Whether you are cooking with one another, for the other, or for a larger dinner party, cooking is a wonderful way to reconnect and show your love to each other. So, grab that bottle of wine (or Appleton Rum), and get cookin'!

Honey Pimento Roasted Duck, Braised Autumn Veggies, Otaheite Apple Chutney

(4 persons)

1 whole duck
salt and black pepper
2 teasp ginger - finely minced
3 cloves garlic - minced
1 small bunch scallion - chopped
small bunch thyme
1 twig rosemary
10 pimento berries (Jamaican Allspice) - crushed
4 tbsp honey
dash of olive oil

  • Clean duck throughly under running water. Pad dry (inside and outside)
  • Season with salt and black pepper (inside and outside)
  • Place in a large bowl. 
  • Add all other above ingredients to the duck and rub in marinade. 
  • Cover and allow to marinate in the fridge for at least 4 hours or overnight

1 each carrot and large onion - peeped and chopped into 1” pieces
1/4 stalk leeks - chopped roughly
1/4 stalk celery - chopped roughly
1 cup red wine
1 cup water
1 cup chicken stock

  • Pre-heat oven to 400 degrees F. 
  • Remove duck from fridge and allow to reach room temperature
  • Place Carrots, celery, leeks and onion in a heavy roasting pan
  • Place duck together with the marinade on top of the veggies 
  • add red wine and a cup of water (duck should not sit in liquid)
  • Place in the oven and roast for approximately 1 hour.
  • Remove from oven, set aside duck and bring roasting liquid to a boil on the stove top. Add chicken stock and another dash of red wine
  • Skim off excess grease on top
  • Scrape in all the sides and thicken gravy with a little red wine mixed with a teaspoon of corn starch, adding the starch as needed. You do not want the sauce too thick!
  • Boil for another minute
  • Strain and adjust seasoning with salt and pepper as well as some additional honey (as desired)

Braised Autumn Veggies

1 cup peeled and diced squash
1 cup diced button mushrooms
1 cup broccoli chunks
1 cup roughly chopped calalloo (or spinach / kale / etc)
1 small onion - sliced
2 cloves garlic
sprig of thyme
2 tbsp butter
2tbsp olive oil
drizzle of honey
4 tbsp duck gravy
salt and black pepper

  • In a heavy skillet melt butter. Add olive oil. Add onions and garlic and salute until onions are caramelized and golden brown (4 minutes). 
  • Add the hardier veggies - such as squash and broccoli and salute for another 4 minutes (add a little water to prevent them from burning). 
  • Add mushrooms and calico and salute for another 2 minutes. 
  • Add honey and duck grave as well as salt and pepper (to taste). Mix well and allow to rest for a few minutes before serving

Otaheite Apple Chutney

2 large Otaheite apples - diced into 1/2” cubes)
1 tbsp finely diced ginger
1 clove garlic - minced
1 small onion - chopped
1 cup red wine
1 tbsp browm sugar
dash of port
2 tbsp honey
1 tbsp ime juice
scotch bonnet pepper - if desired - to taste

  • Place all above ingredients in a heave saucepan. 
  • Bring to a boil and simmer until chutney thickens
  • Adjust seasoning by adding more honey or lime juice
  • Add finely chopped scotch bonnet peppers for an extra kick…..


Carrie (and Chef Spath, too!)

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