How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this dish ahead?

Yes, prepare the chutney a day in advance and marinate the duck overnight.

What can I substitute for dark rum?

Use apple juice or reduce the amount for a non-alcoholic option.

How should I reheat the duck?

Gently reheat in a low oven to avoid drying out, preserving the juiciness.

Is there a vegetarian alternative?

Substitute tofu or seitan for duck, and use the same glaze technique.

Caribbean Rum-Glazed Duck with Banana Chutney

Name: Caribbean Rum-Glazed Duck with Banana Chutney
Prep time: 38 min
Cook time: 2 h 30 min
Total time: 3 h 8 min
Yield: 4
Cuisine: Main Course
Ingredients: Duck breasts; Salt; Black pepper; Dark rum; Brown sugar; Soy sauce; Minced ginger; Ripe bananas; Diced red onion; Raisins; Apple cider vinegar; Brown sugar; Ground cinnamon; Chopped fresh cilantro; Lime wedges

Succulent duck with a tropical twist

Elevate your dinner with this Caribbean-inspired duck, featuring a rich rum glaze and a sweet, tangy banana chutney.

2 h 30 min
4
Advanced

Ingredients

For the Duck

Duck breasts

2 — skin scored and patted dry

Salt

1 tsp

Black pepper

1/2 tsp

For the Rum Glaze

Dark rum

1/2 cup

Brown sugar

1/4 cup

Soy sauce

2 tbsp

Minced ginger

1 tsp

For the Banana Chutney

Ripe bananas

2 — chopped

Diced red onion

1/4 cup

Raisins

1/4 cup

Apple cider vinegar

1/2 cup

Brown sugar

1 tbsp

Ground cinnamon

1/2 tsp

For the Garnish

Chopped fresh cilantro

2 tbsp

Lime wedges

1 lime — cut into wedges

Nutrition

These are estimates, not dietary advice.

Per serving (estimated)

Calories: 429 kcal
Protein: 21.5 g
Carbs: 40.5 g
Fat: 12.8 g
Fiber: 2.9 g

Full recipe (estimated)

Calories: 1714 kcal
Protein: 86 g
Carbs: 162 g
Fat: 51 g
Fiber: 11.5 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
Duck breasts2 — skin scored and patted dry	800 kcal	80 g	0 g	50 g	0 g
Salt1 tsp	0 kcal	0 g	0 g	0 g	0 g
Black pepper1/2 tsp	3 kcal	0 g	1 g	0 g	1 g
Dark rum1/2 cup	260 kcal	0 g	0 g	0 g	0 g
Brown sugar1/4 cup	200 kcal	0 g	52 g	0 g	0 g
Soy sauce2 tbsp	18 kcal	2 g	2 g	0 g	0 g
Minced ginger1 tsp	2 kcal	0 g	0 g	0 g	0 g
Ripe bananas2 — chopped	210 kcal	3 g	54 g	1 g	6 g
Diced red onion1/4 cup	12 kcal	0 g	3 g	0 g	0.5 g
Raisins1/4 cup	120 kcal	1 g	32 g	0 g	2 g
Apple cider vinegar1/2 cup	25 kcal	0 g	1 g	0 g	0 g
Brown sugar1 tbsp	50 kcal	0 g	13 g	0 g	0 g
Ground cinnamon1/2 tsp	3 kcal	0 g	1 g	0 g	1 g
Chopped fresh cilantro2 tbsp	1 kcal	0 g	0 g	0 g	0 g
Lime wedges1 lime — cut into wedges	10 kcal	0 g	3 g	0 g	1 g

Preparation

Marinating the Duck

Season the Duck

Season the scored duck breasts with salt and pepper.

Mix Marinade

In a shallow dish, combine 1/4 cup rum, soy sauce, and ginger.

Marinate

Marinate the duck for at least 1 hour in the refrigerator.

For best results, score the duck skin to allow the glaze to fully infuse into the meat.

Preparing the Banana Chutney

Combine Ingredients

In a saucepan, combine bananas, red onion, raisins, vinegar, sugar, and cinnamon.

Simmer

Stir over medium heat until the mixture simmers.

Cook Chutney

Reduce heat and cook for 20 minutes, stirring occasionally.

Ensure the chutney is cooled before serving. Allow flavors to develop further by making it a day ahead.

Cooking Process

Sear the Duck

Remove ducks from marinade, pat dry, then sear skin side down in a hot pan for 5 min.

Bake the Duck

Transfer to an oven preheated to 375°F, and bake for 15-20 min.

Glaze the Duck

In a saucepan, combine rum, sugar, remaining ginger, and simmer until thickened. Brush this glaze over cooked duck.

Plating & Serving