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
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