ETHIOPIAN DUCK WITH BERBERE


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“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 
DUCK 
  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. 
GREENS
  1. Sauté spinach in 1tsp olive oil, ½tsp garlic paste & few drops lemon juice.
  2. Cook until slightly wilted, S&P to taste. 
SAUCE
  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. 
OPTIONAL CREPE
  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.
SALAD
  1. Mix shaved fennel with 1Tbl lemon juice, 1tsp vinegar, 1tsp oil & fennel fronds.
  2. S&P to taste. 
SERVE
  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


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