“I was introduced to Ethiopian food at a young age, but only recently decided to pair it with one of my favorite ingredients: duck! In the restaurant, we make this dish by cooking whole ducks and shredding all the meat. Before the duck is fully cooked, I like to slice off one breast and make a quick lunch for the kitchen staff. A few pieces of rare duck and sourdough crêpe melt together perfectly with a balance of spicy and tart. A needed boost to finish a long kitchen shift!“ 

 ~Chef Abraham Risho

Ethiopian Duck with Berbere 

  • 1tsp Berberé Spice Blend 
  • 2 duck breasts (8 oz ea.) 
  • 1½Tbl Garlic Paste 
  • (4:1 garlic:salt blended) 
  • ¾tsp lemon juice
  • 1½C tomatoes, peeled & seeded, small dice 
  • 4oz spinach 
  • 3Tbl XV olive oil 
  • 1tsp salt 
  • Fresh cracked pepper 
  • 1 small onion, fine diced 
  • 1 Red bell pepper, fine diced 
  • Fresh fennel, bulb thinly shaved, fronds plucked 
  • 1tsp cider vinegar 
  1. Score duck skin lengthwise with knife. 
  2. On flesh side of each breast: rub ½tsp garlic paste & ¼tsp lemon juice then dust ½tsp Berberé.
  3. Rest 5 minutes. 
  4. In dry cast iron skillet, skin side down, cook together on med-low heat until skin is crispy like bacon (about 10 min.)Use paper towel as lid on pan if splattering. 
  5. Flip skin side up, continue to cook for 2-3 min. 
  6. Remove from pan, let rest atop plate of diced tomatoes 5 min. 
  1. Sauté spinach in 1tsp olive oil, ½tsp garlic paste & few drops lemon juice.
  2. Cook until slightly wilted, S&P to taste. 
  1. Cook bell pepper, onion and 1Tbs garlic paste in remain-ing duck fat (paper towel cover) until very soft (5-10 mins).
  2. Stir in tomatoes, cook on low 15 mins. Salt to taste. 
  3. Remove from heat, nestle duck onto sauce with skin side up. 
  1. Mix 2eggs, ½C water, ½milk, ⅛tsp salt & 2Tbl oil.
  2. Sift in 1C flour & mix. 
  3. Let rest 30mins room temp. 
  4. Pour ¼cup batter into slightly greased flat skillet on med-high, until golden-brown on each side.
  5. Repeat.
  6. Lay crêpe flat on plate.
  1. Mix shaved fennel with 1Tbl lemon juice, 1tsp vinegar, 1tsp oil & fennel fronds.
  2. S&P to taste. 
  1. Spread spinach in 6inch circle (on plate or crêpe)
  2. Thinly slice duck into small medallions and arrange on spinach
  3. Cover duck with sauce, top with fennel salad