Seared Spiced Duck Breasts
In Gascony, the magret is the boned breast, complete with its outside layer of skin and fat, from a duck that has been fattened for foie gras. The quatre epiches or four spices--cloves, nutmeg, cinnamon and ginger--are a signature seasoning in this region of Southwest France. In this recipe, freshly ground black pepper is a fifth aromatic.
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