Sugar-and-Spice Skillet-Roasted Duck Breasts
Inspired by Behroush Sharifi's spices and by tagine blends from Morocco, New Orleans chef John Besh of Restaurant August created a flavoring mix of cinnamon, star anise, black pepper and sugar to sprinkle on the duck breasts. The spices provide terrific aromas, while the sugar gives the meat a burnished crust in under 10 minutes of cooking. John Besh: New Orleans City Guide More Duck Recipes
September 2010