Caribbean Rum-Glazed Duck with Banana Chutney
Elevate your dinner with this Caribbean-inspired duck, featuring a rich rum glaze and a sweet, tangy banana chutney.
Preparation
Get these tasks done before you start cooking.
Marinating the Duck
- 1
Season the Duck
Season the scored duck breasts with salt and pepper.
- 2
Mix Marinade
In a shallow dish, combine 1/4 cup rum, soy sauce, and ginger.
- 3
Marinate
Marinate the duck for at least 1 hour in the refrigerator.
Tip: For best results, score the duck skin to allow the glaze to fully infuse into the meat.
Preparing the Banana Chutney
- 1
Combine Ingredients
In a saucepan, combine bananas, red onion, raisins, vinegar, sugar, and cinnamon.
- 2
Simmer
Stir over medium heat until the mixture simmers.
- 3
Cook Chutney
Reduce heat and cook for 20 minutes, stirring occasionally.
Tip: Ensure the chutney is cooled before serving. Allow flavors to develop further by making it a day ahead.
How to Make Caribbean Rum-Glazed Duck with Banana Chutney
Total time: 3 h 20 min · Yields 4 servings
- 1
Sear the Duck
Remove ducks from marinade, pat dry, then sear skin side down in a hot pan for 5 min.
- 2
Bake the Duck
Transfer to an oven preheated to 375°F, and bake for 15-20 min.
- 3
Glaze the Duck
In a saucepan, combine rum, sugar, remaining ginger, and simmer until thickened. Brush this glaze over cooked duck.
Chef's Tips
Further reading
Frequently asked questions
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.
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