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Ethiopian Duck with The Silk Road Berberé Spice Blend

“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 duck (cooked rare) 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

  • 1tsp The Silk Road Ethiopian 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. (I let the tomatoes cook in the pan whole for a few minutes to tenderize the skins)


  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, ½C milk, 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

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