| Make foodmate.com your Homepage | Wap | Archiver
Advanced Top
Search Promotion
Search Promotion
Post New Products
Post New Products
Business Center
Business Center
 
Current Position:Home » News » Recipes & Cooking » Topic

How to make Spice Duck Breasts with Carrots

Zoom in font  Zoom out font Published: 2018-12-06  Origin: foodandwine  Views: 3
Core Tip: People think duck is intimidating to cook, but this recipe is very simple.
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

CARROTS
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
DUCK
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

How to Make It

Step 1 Prepare the Carrots
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.

Step 2 Prepare the Duck
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.

Step 3 Prepare the Duck
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.

Make Ahead

The carrots can be roasted up to 1 day ahead and refrigerated. Serve warm or at room temperature

Suggested Pairing

Try the dish with a Bordeaux or Cabernet Sauvignon that has been aged in new-oak barrels, which adds a spiced flavor.
 
 
[ News search ]  [ ]  [ Notify friends ]  [ Print ]  [ Close ]

 
 
0 in all [view all]  Related Comments

 
Hot Graphics
Hot News
Hot Topics
 
 
Powered by Global FoodMate
Message Center(0)