Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
For the jerk paste:
- 1-inch (2.5 cm) piece fresh ginger
- 1 cup (240 ml) chopped scallion
- 2 scotch bonnet peppers
- 3-4 sprigs fresh thyme, stripped
- ¼ cup (60 ml) ground allspice, ground
- 1 teaspoon (5 ml) ground nutmeg
- 3 tablespoons (45 ml) soy sauce
- 3 tablespoons (45 ml) rum
For the duck legs:
- 4 large duck legs
- 4 cups (950 ml) rendered duck fat, melted
- 2 cups (470 ml) salt
- 1 cup (240 ml) brown sugar
- 3 whole scotch bonnet peppers
- 4 cloves garlic
- 1 tablespoon (15 ml) whole allspice berries
- 1-inch (2.5 cm) piece fresh ginger, cut into slices
- 5 whole scallions
- 3 sprig thyme
For the plantain:
- Plantain
- Rendered duck fat, for frying
Method:
For the jerk paste:
In a food processor, combine ginger, scallion, scotch bonnet pepper, thyme, allspice, nutmeg, soy sauce, and rum, process until smooth.
For the duck legs:
With a knife, poke several small holes in the skin of the duck legs.
Coat the flesh side of the duck legs with the jerk paste.
Apply salt and brown sugar to the whole leg and skin.
Place the seasoned and rubbed legs in the refrigerator to cure for twenty-four hours.
Wipe excess mixture from the legs.
Melt the duck fat in a large pot over medium low heat.
To the melted duck fat, add the whole scotch bonnet peppers, garlic, allspice berries, ginger, whole scallions, and thyme sprigs.
Immerse the duck legs into the fat mixture and cook for three hours at 225 F (105 C), or until the meat turns brown and is soft when prodded with a knife.
Remove the pan with the duck, fat, and spices from the heat and let cool to room temperature.
Transfer to a container to refrigerate, or serve immediately.
Before serving, remove to duck legs carefully from the fat and drain off the excess. If refrigerated, gently warm the fat with the legs to melt before removing.
Strain and reserve duck fat for frying plantains.
For the plantain:
In a heavy pan, heat the strained duck fat to 375 F (190 C),
Fry the plantain slices 4-5 minutes, until brown on all sides and slightly crisped.
Keep warm.
To Serve:
Heat a cast iron frying pan over medium high heat.
When hot, sear the duck leg, skin side down, until warmed through, brown, and crisp. Keep warm.
Serve hot with the fried plantains.
