Southern-fried jerk duck breast

Try Charita Jones spicy Cajun-style duck soul food for a special midweek supper or a stylish dinner party
By Charita Jones
Southern-fried jerk duck breast
  • Rating:
  • Serves: 2-4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 medium-large duck breast, at least 2.5-4cm thick
  • 6 slices ready-to-eat chorizo
  • plain flour, for dusting, seasoned with salt, pepper and a pinch of Cajun seasoning
  • vegetable oil, for frying
  • knob butter

For the jerk seasoning

  • small bunch parsley
  • small bunch coriander
  • 8-10 spring onions
  • 1 Scotch bonnet chilli
  • limes, juice and zest only
  • 1 tbsp cajun seasoning
  • pinch ground allspice

For the beans

  • 1-2 shallots, diced
  • vegetable oil, for frying
  • 2-3 handfuls green beans, trimmed
  • 1 lime, juice only


1. For the jerk seasoning: put all the ingredients into the bowl of a food processor, add a pinch of sea salt and freshly ground black pepper and process until finely chopped.

2. Cut a pocket into the side of each duck breast, deep in the breast. Stuff some of the jerk seasoning under the duck breast skin and push the chorizo slices and jerk seasoning into the pocket. Rub some more jerk seasoning over the breasts, reserving any extra seasoning for serving.

3. Toss the breasts in the seasoned flour until coated.

4. Heat a little vegetable oil and a knob of butter in a heavy-based frying pan and gently pan-fry the breasts for about 8-10 minutes in total, turning when golden brown and covering to ensure the duck is cooked to the centre. While the duck is cooking, prepare the beans.

5. For the beans: heat a little vegetable oil in a heavy-based saucepan, add the shallots and cook until soft. Add the green beans and a little water, cover with the lid and steam until the beans are just tender. Finish with a squeeze of lime juice.

6. To serve, divide the beans among serving plates and top with a duck breast. Dollop on any leftover jerk seasoning.

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