Name: Jerk-Spiced Duck
Yield: 8 servings
Ingredients: 2 (5–5 1/2-lb.) ducks; Kosher salt; 2 Tbsp. allspice berries; 2 whole nutmegs; 16 habanero chiles, stems removed; 1 cup soy sauce; 1/2 cup spiced rum; 1/2 cup unseasoned rice vinegar; 4 tsp. sugar; 2 (2") pieces ginger, scrubbed, crushed; Hoisin sauce, small flour tortillas, sliced Napa cabbage, sliced scallions, julienned peeled ginger, sliced serrano chiles, mint sprigs, cilantro sprigs, and lime wedges (for serving); A razor blade and a spice mill or mortar and pestle

A whole darkly glazed duck on a platter next to shredded duck in the background is a taco with the duck and various...

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for build-it-yourself tacos. FYI: Many butchers stock only frozen duck, so make sure to call ahead and pick it up two days before cooking so it can defrost. A single-edge razor blade, which is very thin and sharp, works particularly well for scoring the duck skin and fat.

Recipe notes

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