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Entree, Fowl

Duck Creole

Duck has, sadly, become less popular a meat in our modern world. This dish is unusual, a Caribbean take on a French classic, which is likely what dishes of the age would have been like; take a dish from home, and modify with local materials.

Serves: 2


  • 2 small, or 1 large split duck breast (with skin)
  • 1 white yam, cut into slices
  • 1 green mango, peeled.


  • 2 Tbsp oil
  • 4 scallions, minced
  • 1 clove garlic, diced
  • 1/2 tsp allspice
  • 1 tsp thyme
  • 1/2 c. white wine or 2 jiggers rum
  • Salt, black pepper, and chili pepper to taste


  1. Remove skin and fat from breast meat. Cover meat and set aside.
  2. Fry the skin with the fat side down in a greased pan, until crisp. Remove skin and set aside. Drain the pan.
  3. Combine the sauce ingredients in a large pan. Simmer for 10 minutes, then set aside.
  4. Cover the yam in saltwater and boil until tender. and set aside.
  5. Lay the duck breasts in the sauce, and scoop out about 10 mango balls and add them along side of the duck. Simmer, covered, for 10-15 minutes.
  6. When ready to serve, slice the breast meat. Arrange neatly on a plate and cover with sauce. Slice the duck skin into strips and lay over the meat. Add yam slices and mango balls and cover with remaining sauce



  • You can use chicken for this recipe, but it’s worth it for the duck. Goose will also work.
  • Turkey is surprisingly good in this.


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