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.
