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Recipe Thursday-Sugar and Spice Skillet Roasted Duck Breasts

Posted on October 24th, 2013 | Posted in Main Course, Recipes, Supplier of the Month

Yummy! Another Supplier of the Month that gives me the opportunity to try an ingredient that I normally would not get to cook with. Maple Leaf Farms allowed me to cook duck for the first time! I chose a recipe that sounded error proof and ultimately was-Food & Wine’s Sugar-and-Spice Skillet-Roasted Duck Breasts. This recipe uses a variety of Moroccan spices that I would not immediately associate with duck, but the flavoring worked, and the sugar gave the duck breast skin the perfect crispy crust. I took Food & Wine’s recommendation and served the duck breast with buttered grits and braised kale which made it a perfect fall meal!

To view our Maple Leaf Farms October product specials click HERE.

Sugar and Spice Skillet Roasted Duck Breasts

Sugar-and-Spice Skillet-Roasted Duck Breasts

Photo from Food & Wine

Yield: 6 Servings
Ingredients
2 whole star anise pods
1 teaspoon black peppercorns (CQP071, QT)
2 teaspoons sugar (991842, 50#)
1 teaspoon ground cinnamon (CQC065, QT)
1 teaspoon ground cardamom (CQC014)
Six 6-ounce boneless Pekin duck breasts, skin lightly scored in a crosshatch pattern (333001, 32/6OZ)
Salt (991862, 50#)

Method
Preheat the oven to 350°. In a spice grinder, grind the star anise pods and black peppercorns to a powder. Transfer the powder to a small bowl and stir in the sugar, cinnamon and cardamom. Heat a large ovenproof skillet. Season the duck breasts with salt and generously sprinkle them with the spice mixture. Add the duck breasts to the skillet, skin side down. Cook over moderate heat until the skin is browned and crisp, about 5 minutes. Turn the breasts and cook for about 2 minutes longer. Transfer the skillet to the oven and bake the duck breasts for about 5 minutes, until they are medium-rare. Transfer the duck breasts to a carving board and let rest for about 5 minutes. Thickly slice the duck, arrange the slices on plates and serve.

Recipe from Foodandwine.com

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