“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
3Tbl XV olive oil
Fresh cracked pepper
1 small onion, fine diced
1 Red bell pepper, fine diced
Fresh fennel, bulb thinly shaved, fronds plucked
1tsp cider vinegar
Score duck skin lengthwise with knife.
On flesh side of each breast: rub ½tsp garlic paste & ¼tsp lemon juice then dust ½tsp Berberé.
Rest 5 minutes.
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.
Flip skin side up, continue to cook for 2-3 min.
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)
Sauté spinach in 1tsp olive oil, ½tsp garlic paste & few drops lemon juice.
Cook until slightly wilted, S&P to taste.
Cook bell pepper, onion and 1Tbs garlic paste in remain-ing duck fat (paper towel cover) until very soft (5-10 mins).
Stir in tomatoes, cook on low 15 mins. Salt to taste.
Remove from heat, nestle duck onto sauce with skin side up.
Mix 2eggs, ½C water, ½C milk, ⅛tsp salt & 2Tbl oil.
Sift in 1C flour & mix.
Let rest 30mins room temp.
Pour ¼cup batter into slightly greased flat skillet on med-high, until golden-brown on each side.
Lay crêpe flat on plate.
Mix shaved fennel with 1Tbl lemon juice, 1tsp vinegar, 1tsp oil & fennel fronds.
S&P to taste.
Spread spinach in 6inch circle (on plate or crêpe)
Thinly slice duck into small medallions and arrange on spinach
Cover duck with sauce, top with fennel salad