Jerk Glazed Duck Pasty with Smoked Paprika

Score the duck skin in a crosshatch pattern without cutting into the meat. Season generously with 1 tsp salt and black pepper on all sides. Let sit at room temperature for 15 minutes while you prepare the jerk glaze.

Heat 2 tbsp olive oil in a cast iron Dutch oven over medium heat until shimmering, about 2 minutes. Add diced yellow onion and cook, stirring occasionally, until softened and lightly golden, 5-6 minutes.

Stir in minced garlic and sliced scallion; cook until fragrant, 1 minute. Add smoked paprika, cayenne, ground ginger, nutmeg, cloves, cinnamon, and thyme leaves from 4 sprigs. Toast the spices in the oil for 30 seconds until deeply aromatic.

Pour in chicken broth, scraping up any browned bits from the bottom. Add pineapple chunks and 1 tbsp honey. Squeeze in the juice of 1 lime and add the spent shell for extra brightness. Simmer over medium-low heat until the liquid reduces by half, 8-10 minutes, until thick and glossy.

Remove lime shell and thyme sprigs. Transfer 3 tbsp of the glaze to a small bowl for brushing later. Set the remaining glaze aside.

Increase heat to medium-high. Place duck pieces skin-side down in the Dutch oven. Render the skin, pouring off excess fat every 2-3 minutes, until skin is deep golden and crispy, 8-10 minutes total.

Flip duck and cook the meat side for 3 minutes. Reduce heat to low. Pour the reserved glaze over the duck and toss to coat evenly. Cover and braise until the meat is tender and a thermometer reads 74°C (165°F) in the thickest part, 12-15 minutes.

Remove duck to a cutting board. Let rest 5 minutes, then dice into 1-inch pieces. Reserve the pan glaze in the Dutch oven for assembly.

Combine 2.5 cups all-purpose flour and 0.5 tsp salt in a large bowl. Cut in cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces. Drizzle in 6 tbsp cold water, mixing with a fork until the dough just comes together.

Turn dough onto a floured surface and knead gently 3-4 times until smooth. Divide into 4 equal portions. Shape each into a disc, wrap in plastic, and refrigerate for 15 minutes to rest.

Preheat oven to 200°C (400°F). On a floured surface, roll each dough disc into a 7-inch round. Brush the edges lightly with water.

Spoon 2 tbsp of the reserved pan glaze onto the center of each dough round. Top with diced duck, dividing evenly. Fold the dough up over the filling, pleating the edges and pinching firmly to seal.

Place pasties seam-side down on a parchment-lined baking sheet. Brush the tops generously with the reserved 3 tbsp jerk glaze. Bake for 20-22 minutes until the pastry is deeply golden and crisp.

Remove from oven and let rest 5 minutes before serving.

While pasties bake, combine yogurt, chopped thyme, and a generous squeeze of lemon juice in a small bowl. Season with a pinch of salt. Stir well and set aside for the flavors to marry.

Plate the pasties and serve alongside the yogurt-herb dipping sauce. A scattering of fresh thyme leaves and a lime wedge add the final bright finish.