Jerk-Spiced Duck

Ingredients for Jerk-Spiced Duck

• 2 (5–5 1/2-lb.) ducks

• Koshersalt

• 2 tablespoons allspice berries

• 2 whole nutmegs

• 16 habanero chillies, stems removed

• 240ml soy sauce

• 120ml spiced rum

• 120ml unseasoned rice vinegar

• 4 teaspoons sugar

• 2 (2") pieces ginger, scrubbed, crushed

• Hoisin sauce, small flour tortillas, sliced Napa cabbage, sliced spring onions, julienned peeled ginger, sliced serrano chillies, mint sprigs, coriander sprigs, and lime wedges (for serving)

• A razor blade and a spice mill or mortar and pestle

Lightly score skin of both ducks using a clean razor blade, cutting most of the way through skin and fat but not into flesh below (a very sharp, thin knife will also work). Season ducks generously with salt and place each one in a large resealable plastic bag.

Finely grind allspice in spice mill or with mortar and pestle and place in a blender. Finely grate nutmeg into blender. Add habanero chillies (we recommend keeping the seeds in as the ducks’ fat will keep it from absorbing too much heat), soy sauce, rum, vinegar, and sugar. Purée until smooth. Divide marinade between bags; add a piece of ginger to each. Seal bags, pressing out air, and work marinade around to coat ducks. Chill, breast side down, 12 hours.

Preheat oven to 232°C. Remove ducks from marinade and place, breast side up, on a wire rack set inside a foil-lined rimmed baking sheet (don’t worry about any marinade that may be inside ducks; it will add flavour as they cook). Roast ducks just until beginning to brown, 10–12 minutes. Reduce oven temperature to 121°C and continue to roast until ducks are very dark brown, leg joints wiggle freely when flexed, and an instant-read thermometer inserted into the thickest part of breasts registers 91°C, 4 1/2–5 hours. Let rest 30 minutes before shredding.

To serve, pile meat on hoisin-slicked tortillas and top with cabbage, spring onions, ginger, serrano chillies, mint, and coriander as desired; squeeze lime wedges over.

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