Recipes

Four-Spice Duck Breasts with Carrots

Name: Four-Spice Duck Breasts with Carrots
Total time: 60 min
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

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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.

By Richard Betts

Updated on June 13, 2017

Four-Spice Duck Breasts with Carrots — Photo: © Dave Lauridsen

Active Time:

45 mins

Total Time:

1 hrs

Yield:

8

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

Directions

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.

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.
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.