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.
- 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
- Remove skin and fat from breast meat. Cover meat and set aside.
- Fry the skin with the fat side down in a greased pan, until crisp. Remove skin and set aside. Drain the pan.
- Combine the sauce ingredients in a large pan. Simmer for 10 minutes, then set aside.
- Cover the yam in saltwater and boil until tender. and set aside.
- 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.
- 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.