For the Experienced Chef: Ethiopian Spiced Duck Breast

Ingredients

• 1 Cup cold coffee
• 2 Tablespoons Jerk Sauce Marinade
• 2 duck breasts
• 2 Cups grapeseed oil
• 2 Cups frisee
• 2 Cups watercress
• 1 Cup mache lettuce
• 2 Teaspoons Togarashi (Japanese pepper)
• 2 Tablespoons pomegranate seeds
• 1 Cup figs, chopped
• 1 Tablespoon freshly grated horseradish
• 1 Tablespoon pickled Japanese ginger
• 1 Tablespoon tarragon
• 2 Tablespoons chopped walnuts
• 8 Ounces foie-gras medallions
• beet chutney
• 1/2 Cup ground allspice
• 1/2 Cup brown sugar
• 8 cloves
• 6 scotch bonnet or 2 habanero chilies
• 4 Tablespoons thyme
• 2 bunches scallions
• 1 Teaspoon ground cinnamon
• 1/2 Teaspoon nutmeg
• 2 Tablespoons soy sauce
• 2 Tablespoons olive oil
• 3 beets, peeled and diced
• 1 shallot, diced
• 3 Tablespoons red wine
• 3 Tablespoons water
• 4 Tablespoons brown sugar
• 1 1/2 Tablespoon apple cider vinegar
• 2 Teaspoons ginger, brunoise

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