Duck Breast with Spices

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Recommended products: Dried shiitake mushrooms. Japan. Anise seasoning. France. Duck breast fillet. Recipe author: Chef John Smith.

Ingredients

Brown Sugar - 2 tablespoons
Duck Breast - 4 pieces
Sichuan pepper - ½ teaspoon
Star anise - 1 piece
Ocean salt - 1 tablespoon
Brandy - 4 fl oz
Dried Chinese mushrooms - 4 pieces
Leek - 2 pieces
Pumpkin - 14.1 oz
Olive Oil - 2 tablespoons

Step by Step guide

Step 1

First, prepare the spice mix. To do this, grind the sugar, Sichuan pepper, star anise, and sea salt in a mortar. Score the duck skin in a crosshatch pattern and rub the spice mixture into the duck skin.

Step 2

Next, place the duck skin-side up in a deep ceramic dish, add the brandy, cover with a lid, and let it marinate for at least 1 hour.

Step 3

Meanwhile, prepare the side dish. In a pot of boiling water (about 500 ml), add the mushrooms and boil for 30 minutes. Remove them with a slotted spoon and squeeze the water from the mushrooms onto a baking tray, then chop the mushrooms finely and add them to the tray along with the leek cut into 5 cm pieces and the pumpkin cut into large cubes. Add the spice mix, cover with foil, and place the tray in the oven preheated to 180°C (356°F). Bake until the pumpkin is soft.

Step 4

In the meantime, remove the duck from the marinade and place it skin-side down in a preheated skillet. Fry until the skin is browned. Then place the breasts on a second baking tray — this time skin-side up, drizzle with the remaining marinade, and bake in the oven for 15 minutes.