Seared Spiced Duck Breasts

Name: Seared Spiced Duck Breasts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 pinch Pinch of freshly ground cloves; 2 teaspoons Dijon mustard; 680 grams whole boneless duck breast , breast halves separated and patted dry; 0 teaspoons ground cinnamon; 0 teaspoons ground ginger; 2 teaspoons juniper berries; 0 teaspoons freshly grated nutmeg; 1 pinch Pinch of freshly ground pepper; 2 Tbsps red wine vinegar; 4 servings Salt; 3 Tbsps unsalted butter; 59 milliliters robust red wine, such as a Cahors or a California Cabernet Sauvignon; 1 Tbsp Armagnac

Seared Spiced Duck Breasts is a gluten free, primal, and fodmap friendly recipe with 4 servings. One serving contains 297 calories, 34g of protein, and 15g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a main course. If you have duck breast, cloves, dijon mustard, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. Seared Duck Breasts With Blood Oranges, Seared Duck Breasts with Port-Fruit Chutney, and Seared Duck Breasts with Raspberry-Honey Glaze are very similar to this recipe.

Instructions

Score the skin side of the duck breasts in a diamond pattern.

Ingredients you will need

Duck Breast

In a dry skillet, toast the juniper berries over moderately high heat until they are shiny, about 1 1/2 minutes, being careful not to burn them. Immediately transfer the juniper berries to a mortar or spice grinder and let cool completely.

Ingredients you will need

Juniper Berries

Toast

Equipment you will use

Frying Pan

Mortar And Pestle

Add the nutmeg, cinnamon, ginger, cloves, pepper and 1/2 teaspoon of salt to the mortar and grind to a fine powder.

Ingredients you will need

Cinnamon

Clove

Ginger

Nutmeg

Pepper

Salt

Equipment you will use

Mortar And Pestle

Transfer the spices to a small bowl and stir in the Armagnac and mustard to make a paste.

Ingredients you will need

Armagnac

Mustard

Spices

Equipment you will use

Bowl

Rub the spice paste all over the duck breast halves. Set the duck breasts in a glass or ceramic dish, cover with plastic wrap and refrigerate for at least 6 and up to 24 hours.

Ingredients you will need

Duck Breast

Spice Paste

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Remove the duck breasts from the refrigerator at least 30 minutes before cooking.

Ingredients you will need

Duck Breast

Preheat the oven to 32

Equipment you will use

Oven

Set a heavy medium skillet over moderately high heat until very hot. Set the duck breasts in the pan, skin side down, and cook until the skin is browned and the fat begins to melt, about 3 minutes. Adjust the heat as necessary if the skin is browning too fast.

Ingredients you will need

Duck Breast

Equipment you will use

Frying Pan

Remove the skillet from the heat and transfer the breasts to a plate.

Equipment you will use

Frying Pan

Drain the fat and carefully wipe out the pan with paper towels. Return the duck breasts to the skillet, meat side down, and cook over moderately high heat for 5 minutes longer.

Ingredients you will need

Duck Breast

Meat

Equipment you will use

Paper Towels

Frying Pan

Transfer the duck to a small baking dish and keep warm in the oven while you prepare the sauce.

Ingredients you will need

Sauce

Whole Duck

Equipment you will use

Baking Pan

Oven

Add the red wine and the vinegar to the skillet and bring to a simmer, stirring with a wooden spoon to release all of the browned bits from the bottom of the pan. Cook the sauce until reduced to 3 tablespoons.

Ingredients you will need

Red Wine