Ingredients
Duck legs:
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4 large duck legs
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4 cups (960 milliliters) rendered duck fat, melted
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2 cups (470 milliliters) salt
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1 cup (240 milliliters) brown sugar
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3 whole scotch bonnet pepper
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4 cloves garlic
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1 tablespoon (15 milliliters) whole allspice berries
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2.5 centimeter piece ginger, cut into slices
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5 whole scallions
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3 sprig thyme
Jerk paste:
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2.5 centimeter fresh ginger
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1 cup (240 milliliters) chopped scallion
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2 scotch bonnet peppers
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3-4 sprigs fresh thyme, stripped
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1/4 cup (60 milliliters) ground allspice, ground
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1 teaspoon (5 milliliters) nutmeg, ground
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3 tablespoons (45 milliliters) soy sauce
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3 tablespoons (45 milliliters) rum
Plantain:
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Plantain
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Rendered duck fat, for frying
Directions
Jerk paste:
- In a food processor, combine ginger, scallion, scotch bonnet pepper, thyme, allspice, nutmeg, soy sauce, and rum, process until smooth.
Duck legs:
- With a knife poke small holes in the skin of the duck legs.
- In a pan coat the flesh side of the duck legs with the jerk paste.
- Apply salt and brown sugar to the whole leg and skin. Place the pan of legs into the fridge for twenty-four hours.
- Wipe excess mixture from the legs.
- In a pot heat the duck fat. To the melted duck fat add the whole scotch bonnet pepper, garlic, allspice berries, ginger, whole scallion, thyme.
- Immerse the duck legs into the fat mixture and cook for three hours at 225 F (105 C), or until the meat turns brown and soft when prodded with a knife.
- Remove the pan from the heat and let cool to room temperature. Transfer to a container to refrigerate or serve immediately.
- To serve immediately remove to duck legs carefully from the warm oil and drain off the access liquid. In a cast iron frying pan on medium high heat place the duck leg skin side down to sear the skin.
Plantain:
- In a pan heat strained duck fat to med high or 375 F (190 C).
- Place the plantain in the heated oil and fry until brown on all sides and slightly crisped.
- Serve with the duck.
