Best 4 Jamaican Jerk Duck Recipes
Get ready to embark on a culinary adventure with the delightful flavors of Jamaican jerk duck. This dish, originating from the vibrant island of Jamaica, promises an explosion of taste with its unique blend of spices, herbs, and aromatic ingredients. Whether you're a seasoned chef or just starting your cooking journey, this guide will provide you with the essential knowledge and inspiration to create an unforgettable Jamaican jerk duck dish that will tantalize your taste buds and transport you to the heart of the Caribbean.
Let's cook with our recipes!
JAMAICAN JERK DRY RUB
This is a dry Jamaican Jerk seasoning I use mostly on grilled chicken! You may want to give some away to friends because this recipe makes a lot! Use it as a dry rub on grilled chicken, fish, steak, or just about anything else.
Provided by LOVINLIFE
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 832
Number Of Ingredients 10
Steps:
- Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers.
- To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.
Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 0.9 mg, Sugar 1.2 g
JAMAICAN JERK SAUCE
This authentic and spicy Jamaican jerk sauce recipe can be used on chicken, pork, beef, or seafood. Learn the history and make enough for leftovers.
Provided by Christine Morin
Categories Ingredient Sauce Condiment
Time 15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 54 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 259 mg, Sugar 8 g, Fat 1 g, ServingSize 1 cup (6 to 8 servings), UnsaturatedFat 0 g
JAMAICAN JERK SAUCE
Spicy! Serve with chicken.
Provided by haug0382
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 14
Steps:
- Blend green onions, peanut oil, vinegar, allspice, habanero peppers, ginger, garlic, lime juice, brown sugar, thyme, soy sauce, ketchup, peppercorns, and cinnamon in a blender until smooth.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 29.2 g, Fat 27.7 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 553.3 mg, Sugar 17.1 g
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.
Tips:
- Use a whole duck for the most flavorful jerk duck.
- Score the duck skin before marinating to help the flavors penetrate.
- Marinate the duck for at least 24 hours, or up to 3 days, for the best flavor.
- Use a variety of jerk spices, such as allspice, thyme, scotch bonnet peppers, and ginger.
- Cook the duck over indirect heat to prevent it from drying out.
- Baste the duck with the marinade during cooking to keep it moist.
- Serve the jerk duck with your favorite sides, such as rice and peas, grilled pineapple, or callaloo.
Conclusion:
Jamaican jerk duck is a delicious and flavorful dish that is perfect for any occasion. With its bold flavors and juicy meat, jerk duck is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give Jamaican jerk duck a try. You won't be disappointed!
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