Jerk Spiced Duck in Shortcrust Pastry

In a mortar and pestle or small bowl, combine cayenne, smoked paprika, black pepper, ground ginger, cloves, cinnamon, nutmeg, thyme, and salt. Grind and mix until a fragrant jerk spice blend forms.

Score the duck meat all over with a sharp knife, creating deep cuts to allow the marinade to penetrate. Coat generously with the jerk spice blend, pressing into the scores. Finely mince garlic and scatter over the duck, then add soy sauce. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.

Melt butter in a heavy skillet over medium-high heat. Add diced yellow onion and cook for 5-6 minutes, until softened and translucent. Add marinated duck pieces and sear for 3-4 minutes per side until lightly browned with visible char edges.

Reduce heat to medium. Add heavy cream, chopped pineapple chunks, and sliced scallion to the pan. Stir gently to combine. Let the mixture simmer for 3-4 minutes until the cream thickens slightly and coats the duck. Squeeze lemon juice over everything and taste for seasoning. Remove from heat and let cool for 10 minutes.

Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out shortcrust pastry to 5mm thickness. Cut into portions large enough to fully encase the duck filling.

Divide the cooled duck filling among the pastry portions, placing it in the center of each. Fold the pastry over the filling and crimp the edges tightly with your fingers or a fork to seal. Place seam-side down on a lightly oiled baking tray.

Brush the tops lightly with water or beaten egg for a golden finish. Bake for 20-25 minutes, until the pastry is deeply golden and crisp at the edges. The internal temperature of the duck should reach 74°C (165°F) when measured at the thickest point.

Allow the pastries to rest for 5 minutes before serving. The filling will be very hot, so let them cool slightly. Serve whole as a showpiece, or halve carefully with a sharp knife to reveal the fragrant jerk-spiced filling within.