Best 2 Jamaican Jerk Duck Recipes

**Tantalize Your Taste Buds with Jamaican Jerk Duck: A Culinary Journey Through Bold Flavors and Aromatic Delights**

Embark on a culinary adventure to the vibrant shores of Jamaica, where the tantalizing aromas of jerk duck fill the air. This iconic dish, deeply rooted in Jamaican culture, is a symphony of bold flavors, aromatic spices, and succulent duck meat that promises an unforgettable gastronomic experience. Our carefully curated collection of Jamaican jerk duck recipes offers a diverse range of culinary interpretations, each capturing the essence of this beloved dish while adding unique twists and variations. From traditional jerk duck recipes that stay true to the authentic Jamaican flavors to innovative fusion dishes that blend jerk spices with unexpected ingredients, our recipes cater to every palate and cooking style. Whether you're a seasoned chef looking to expand your culinary repertoire or a home cook seeking new flavor horizons, our Jamaican jerk duck recipes will guide you on a journey of taste and discovery.

Here are our top 2 tried and tested recipes!

A TASTE OF JAMAICA: AUTHENTIC JAMAICAN JERK CHICKEN - A RECIPE BY EXECUTIVE CHEF DWIGHT MORRIS

A Taste of Jamaica: Authentic Jamaican Jerk Chicken - A Recipe by Executive Chef Dwight Morris image

The most authentic Jamaican jerk chicken recipe you'll find without traveling to Jamaica.

Provided by Chef Dwight Morris (shared with his permission)

Time 40m

Number Of Ingredients 16

Ingredients

1 tbsp ground thyme or 2 tbsp thyme leaves
1 or 2 Scotch bonnet peppers (Habanero if you cannot source Scotch bonnet, but it won't be authentic) BOTH ARE EXTREMELY HOT!
1/2 teaspoon nutmeg
1/2 cup packed brown sugar
2 tbsp soy sauce
1-2 bunches green onions (6 to 12)
salt and pepper to taste (at least 1 tsp Kosher or sea salt)
1 teaspoon cinnamon
1/2teaspoon ginger minced
2 tsp allspice
6-8 garlic cloves
2 tbsp Jerk paste (above)
2/3 cup (5 oz) pineapple juice
3/4 cup (6 oz) ketchup
6 oz Red Stripe beer (you can find it at BevMo!)
one chicken, cut up into pieces (preferably organic)

Steps:

Place all ingredients for base in a blender or food processor and process until smooth.
Use to marinate chicken for at least 4 hours, but preferably overnight, before cooking on the barbecue.
Grill on the barbecue until fully cooked.
Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.
Spoon this sauce over the cooked jerk chicken, serving extra for those who want a little more.

Nutrition Facts : Calories 208 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 567 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

JAMAICAN JERK DRY RUB

Jamaican Jerk Dry Rub image

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

Ingredients

1 ½ cups allspice
8 cups salt
5 ½ cups garlic powder
4 cups white sugar
1 cup chipotle chile powder
½ cup ground cloves
2 cups dried thyme leaves
2 cups ground black pepper
4 cups cayenne pepper
1 cup ground cinnamon

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

Tips:

To achieve authentic Jamaican jerk flavor, use a jerk seasoning blend that includes allspice, scotch bonnet peppers, thyme, and scallions. You can make your own blend or purchase a pre-made one from a Jamaican grocery store or online.
Use a whole duck for a more flavorful and juicy result. If you prefer, you can use duck breasts or legs, but adjust the cooking time accordingly.
Score the duck skin before marinating to help the flavors penetrate the meat.
Allow the duck to marinate for at least 2 hours, or overnight for best results.
When roasting the duck, place it on a wire rack set over a baking sheet to allow the fat to drip off and prevent the duck from becoming greasy.
Baste the duck with the marinade or a mixture of honey and water every 20-30 minutes to keep it moist and flavorful.
Cook the duck until the internal temperature reaches 165°F (74°C) for medium-rare, or 175°F (80°C) for well-done.
Let the duck rest for 10-15 minutes before carving to allow the juices to redistribute.

Conclusion:

Jamaican jerk duck is a flavorful and aromatic dish that is sure to impress your friends and family. With its succulent meat and crispy skin, this dish is perfect for a special occasion or a weeknight meal. Be sure to serve it with your favorite sides, such as rice and peas, coleslaw, or fried plantains. Enjoy!