Ginger Rum Marinade Recipes

ROASTED DUCK BREAST WITH GINGER-RUM SAUCE

Steps:

• In a small saucepan set over medium heat, add the olive oil and when it is warm add the garlic and ginger and cook until the garlic is fragrant but not brown, about 30 seconds.
• Add the chicken stock, rum and ginger preserves, bring to a boil stirring to melt the preserves. Lower the heat to medium low and cook, reducing the sauce to a thick sauce, about 20-25 minutes. Stir in the cream and add salt and pepper to taste. Cover and reserve while preparing the duck breast.
• Preheat the oven to 425°F
• Score the skin on each duck breast, diagonally, turn and slice again in a crisscross pattern. Sprinkle each breast on the skin side with salt and pepper, rubbing gently, working the salt into the cuts. Sprinkle the underside with salt and pepper.
• Heat a cast iron skillet or other heavy oven-proof skillet over medium-high heat until hot but not smoking. Add the duck breasts, skin side down. Cook until the skin is well browned and the fat has rendered, about 5 minutes. You will see a lot of fat bubbling out around the breasts. Pour off the fat, flip the breasts to skin side up and transfer to the middle of the oven. Roast the duck breast until they have reached an internal temperature of 135°F on an instant read thermometer, about 8 minutes. *(See Notes)
• Remove the skillet from the oven and transfer the duck breasts to a cutting board, tent with foil and let rest for 5-minutes, then slice diagonally.
• To serve, spoon a puddle of the sauce onto each of two warm plates and arrange the slices of one duck breast on each plate.

GINGER-RUM BUNDT CAKE

Steps:

• Heat oven to 350 degrees F and arrange a rack in the lower third. Brush a 12-cup Bundt pan thoroughly with melted butter, coat with flour, and tap out the excess. Sprinkle nuts in bottom of pan and set aside.
• Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside. Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined.
• Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes. Add eggs one at a time until incorporated and mixture is smooth. Scrape down mixer and sides of bowl. Reduce mixer to low, add 1/3 flour mixture and whisk until just moistened through. Whisk in 1/2 milk mixture and whisk until just moistened. Repeat until all ingredients are added, ending with flour. Transfer batter to prepared Bundt pan and smooth out so batter is even.
• Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes. Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely.
• Combine all ingredients in a small saucepan and place over medium heat. Bring to a boil and cook until slightly syrupy, about 5 minutes. Strain and set aside to cool slightly.
• When cake is at room temperature, use a skewer to poke holes all over the top. Drizzle the syrup into the holes in the cake, small spoonful by spoonful, making sure it goes into the cake and doesn't flow down. Let sit at least 4 hours so the syrup can soak into the cake.

RUM CHICKEN MARINADE

Steps:

• Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.

GINGER-RUM MARINADE

Steps:

• Mix all ingredients together.
• Pour over meat and marinade in the refrigerator for 4 to 8 hours.
• Note* I pour all of the contents into a large ziplock bag and then add the meat.
• I find this alot easier and it seems to marinade alot better this way.

CALYPSO RUM, PINEAPPLE, GINGER AND BROWN SUGAR MARINADE/GLAZE

Steps:

• Mix all the ingredients together, store in a clean bottle or jam jar and allow to blend for at least 24 hours.
• Marinade your choice of meat or poultry in the marinade/glaze for at least 4 hours - but preferably 24 hours.
• Cook over a barbeque basting well - and reserve a little of the marinade/glaze to dribble over the top of the cooked meat/poultry.
• (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!).