Berbere Duck and Spiced Jewel Yams with Brussel Sprouts

Berbere duck and spiced jewel yams with brussel sprouts

Winner, 2002 Culinary Student Recipe Contest, Chef Carroll Kerr

Ingredients

Duck

  • 1

    1 Cup Flour

  • 2

    2 Tsp Each Ground Ginger, Cardamom, Coriander

  • 3

    2 Tsp Each Fenugreek, Nutmeg, Cloves

  • 4

    2 Tsp Each Ground Mustard, Paprika

  • 5

    2 Tsp Each Salt, Pepper

  • 6

    2 Tbsp Sugar

  • 7

    6- 6oz Maple Leaf Farms Boneless Duck Breasts

  • 8

    As Needed Oil

Shredded Jewel Yams

  • 1

    6 oz Butter

  • 2

    1 Large Onion, finely diced

  • 3

    7 Medium Jewel Yams, peeled, grated

  • 4

    2 Cups Water

  • 5

    1/2 Tsp Each Garlic Powder, Ground Ginger, Cinnamon

  • 6

    1/4 Tsp Ground Nutmeg

  • 7

    2 Tbsp Sugar

  • 8

    1 Dash Ground Cloves

  • 9

    To Taste Salt, Pepper

Garnish

  • 1

    2 Brussel Sprouts, steamed until tender

Directions

Duck

  • 1

    Mix flour and first 11 ingredients (ginger-sugar) in a large plastic bag.

  • 2

    Score duck skin at 1/4-inch intervals, being careful not to cut into breast meat.

  • 3

    Rotate breast, score again making a criss-cross pattern.

  • 4

    Place breasts into bag of seasoning; coat completely. Pat off excess seasoning.

  • 5

    At service, heat a lightly oiled cast-iron grill pan in a 375 degree oven.

  • 6

    Place breasts, skin side down, in pan.

  • 7

    Roast for about 7 minutes or until fat is rendered and skin is crisp. Turn breasts over.

  • 8

    Cook until internal temperature reaches 155 degrees. Let breasts rest 2-3 minutes before slicing.

Shredded Jewel Yams

  • 1

    Sweat onions in melted butter.

  • 2

    Add yams and water; simmer until tender.

  • 3

    While yams are cooking, add garlic, ginger, cinnamon, nutmeg, sugar and cloves.

  • 4

    Season with salt and pepper.

To Serve

  • 1

    Mound spiced yams in center of plate.

  • 2

    Arrange sliced duck around one side and brussel sprouts on other side.