- Marinate the Duck:
- Philmore’s Jerk Marinade, salt, and pepper onto the duck breasts.
- Marinate in the refrigerator for at least 2 hours or overnight.
- Grill the Duck:
- Preheat the grill to medium-high heat.
- Grill the duck breasts for 6-8 minutes per side or until cooked to your liking.
- Allow the duck to rest for a few minutes before slicing it thinly.
- Prepare the Toppings:
- In a bowl, combine pomegranate seeds, orange segments, cucumber slices, chopped scallions, and fresh thyme leaves.
- Warm the Naan Bread:
- Heat the naan bread in the oven or on the grill until warm and slightly toasted.
- Assemble the Dish:
- Place sliced jerk duck on each piece of warm naan bread.
- Add Toppings:
- Generously top the duck with the prepared mixture of pomegranate, orange, cucumber, scallions, and thyme.
- Sprinkle Sesame Seeds:
- Finish by sprinkling a mixture of black and white sesame seeds over the toppings.
- Serve and Enjoy:
- Drizzle with a touch of olive oil if desired.
- Serve immediately and savor the burst of flavors in this unique and delicious Jerk Duck Naan Bread with Pomegranate, Orange, and Sesame Toppings.
