Turkey & Duck
Four Spice Duck Breasts with Carrots
Description
People think duck is intimidating to cook, but this recipe is very simple. To make it even easier, substitute five-spice powder for the coriander, cinnamon, star anise, and cumin.
Ingredients
- 2 pounds medium carrots, preferably mixed colors, halved lengthwise
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon coriander seeds, finely crushed
- 1 teaspoon ground cumin
- Kosher salt
- Freshly ground pepper
- 1 teaspoon coriander seeds
- 1 teaspoon ground cinnamon
- 1 star anise pod
- 1/2 teaspoon cumin seed
- Four 10-ounce Muscovy duck breast halves, excess fat removed and skin scored
- Kosher salt
- Freshly ground pepper
Directions
- Preheat the oven to 400°. On 2 large rimmed baking sheets, toss the carrots with the olive oil, coriander and cumin. Season with salt and pepper and roast for about 25 minutes, until crisp-tender; keep warm. Leave the oven on.
- In a skillet, toast the coriander, cinnamon, star anise and cumin over moderate heat, shaking the skillet, until fragrant, 2 minutes. Transfer the spices to a grinder and let cool, then grind to a powder.
- Season the duck breasts with salt and pepper and rub all over with the spice mix. Heat a large cast-iron skillet. Add the duck, skin side down. Cook over moderate heat, spooning off the fat, until golden and just crisp, about 7 minutes. Turn the duck skin side up. Transfer the skillet to the oven and roast the duck for about 7 minutes, until medium-rare within. Transfer the duck breasts to a carving board and let rest for 5 minutes. Thinly slice crosswise and serve with the carrots.
