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Duck- Spiced Duck Breasts

Source of Recipe

unknown


List of Ingredients



1 tablespoon ground ginger

1 tablespoon ground coriander

1 tablespoon freshly ground black pepper

1/2 to 1 teaspoon salt, or to taste

4 boneless, skin-on duck breast halves (may substitute boneless, skinless chicken breasts or thighs)

About 4 tablespoons chili-flavored oil (may substitute unflavored vegetable oil)




Recipe

In a small bowl, combine the ginger, coriander, pepper and salt to taste. Set aside.

Using the tip of a sharp knife, make several slashes in the skin of each duck breast. Brush the skin side of the duck with about 2 tablespoons of the oil, and sprinkle with the spice mixture.

In a large skillet over medium-high heat, heat the remaining 2 tablespoons oil. Add the duck and cook, turning once, until cooked through, 5 to 7 minutes per side. Transfer the duck to a cutting board; set aside to cool slightly.

Slice each duck breast on the diagonal into 4 to 6 slices. Arrange the slices on individual plates and serve immediately.

Serves four.

Adapted from "Asian Hot & Spicy" by Vicki Liliey (Perilus, $17.95). In South Bend Tribune 1/15/01