I’ve really wanted to try to do a jerk marinade because I absolutely love sweet and savoury flavours. Although I haven’t eaten a whole lot of Caribbean food, I have taken inspiration from a jerk seasoning and made my own. It’s not something you have to make yourself but it’s a fun extra step. You can also use a marinade and jazz it up a little with fresh ginger and spices to wake up the flavours. Also I’m sure this dish could go well with chicken legs as well, I just happened to have the duck legs around. I love the rice and peas as a side dish, it’s just rice cooked in coconut milk with some kidney beans mixed in. Really delicious and easy to make! The marinade is easily enough for 4 legs. Enjoy!
For Duck and Marinade:
1 large onion
¼ c. vegetable oil
½ c. orange juice
¼ c. soy sauce
¼ c. brown sugar
2 garlic cloves
1 tsp. each cinnamon, nutmeg, cloves, allspice
2 large hot chillies (scotch bonnet)
1 thumb size knob of ginger
1 tsp. thyme
2 duck legs
For the Rice:
1 c. basmati rice
400ml coconut milk
1 400g tin kidney beans
1 bunch green onions
Put every ingredient (except duck legs) into a food processor or blender, don’t worry about peeling anything.
Blitz it up until it’s a fine puree.
Stab the legs a few times with a knife or fork, and pour marinade over legs. Ideally a zip lock bag.
Store in the fridge for at least 2hrs but the longer the better.
Preheat oven to 190C or 375F.
Place legs in a small roasting tin and pour a small portion of the marinade over the legs.
Cover with foil and bake 1hr.
Uncover the foil and let bake for a further 15 minutes.
For the Rice:
Bring rice, coconut milk and water up to a boil.
Turn down to low heat and simmer for about 15 minutes.
Drain and rinse the kidney beans and add to the rice when soft and cooked.
Chop green onions and add to rice and bean mixture.
Serve warm with the roasted duck legs.