Jean-Paul Bourgeois: Pineapple Jamaican Jerk Duck with Rice

Chef Jean-Paul Bourgeois for SPLIT REED

Currently, Chef Jean-Paul works in various types of food media around the USA.  However, his career in the kitchen began a long time ago, boiling crawfish, crabs, and shrimp at a local seafood shack in Thibodaux, Louisiana.  That little stop-and-go joint is long gone, but his love for all things boiled in spicy broth is alive and well.  He continued to work in kitchens and catering venues throughout college while attending The Chef John Folse Culinary Institute at Nicholls State University. Throughout his career, he has been lucky enough to have worked in France, California, Atlanta, St. Thomas USVI, and New York. Every one of these places has influenced the food that he cooks each and every day. His roots are in the south, but his goal is to tell the story of southern food through its foodways here in New York, and beyond.

What you’ll need for the Pineapple glaze and how to prepare it:

• 4oz pineapple jam

• 4oz pineapple juice 

• 2oz apple cider vinegar 

• 1tsp salt 

Combine all ingredients in a small sauce pan. Simmer over medium heat until sauce thickens slightly and coats your spoon.

What you’ll need for the rice and how to prepare it:

• Coconut cilantro rice 

• 2 c. long grain rice, rinsed and drained

• 1 (14-oz.) can coconut milk

• 1 1/2 c. water

• 1 tbsp. granulated sugar

• 2 tsp. kosher salt

• 1tsp chili flake 

• 1 cup , packed, cilantro, chopped 

In a large pot over medium heat, combine rice, coconut milk, water, sugar, chili flake and salt. Bring to a boil, then reduce heat, and let simmer, covered, 18 to 20 minutes or until rice is tender. Remove from heat and let sit for 10 minutes. Fluff with a fork and add chopped cilantro.

Jerk seasoning: 

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 2 tsp cayenne pepper

• 2 tsp smoked paprika (regular paprika is fine)

• 1 tsp ground allspice

• 2 tsp salt

• 1 tsp black pepper ground

• 1/2 tsp red pepper flakes

• 1/2 tsp ground cumin

• 1/2 tsp ground nutmeg

• 1/2 tsp ground cinnamon

• 1 tbsp brown sugar

• 1 tsp dried thyme

• 1 tbsp dried parsley

Preparing and Cooking the Duck:

With a meat mallet, pound your duck breast until flat, (about 1/4 inch thick).

In a ziplock bag, add your duck breast and a bit of cooking oil. Generously coat the duck breasts with the jerk seasoning. Marinate for 24 hours.

Light your grill and grill duck breasts over high heat. It’s ideal to cook your duck breasts to medium, which won’t take long considering the thickness of the breast and the temperature of grilling at high heat.

Remove duck breasts from the grill and brush glaze over each breast. Reserve a bit of glaze to finish the plate with.

Serve duck breast with a heaping pile of rice drizzled with glaze , and grilled vegetables, and enjoy!