Duck Deconstructed Recipe kitchensalive

Preheat Grill to 350-400 and oven to 350 convection setting if available.

Make a paste with the olive oil and most of the spice blend, leaving some in reserve to sprinkle on the duck skin.

Coat the breasts in this paste and set aside for 30 minutes to 2 hours.

Stretch the duck skin out on a bakers cooling rack and place over a roasting pan to catch the rendered fat drippings.

(which you should save and freeze for the next time you sear scallops... yum)

Salt the skin quite liberally.

Add a bit of the reserved spice blend.

Bake in the oven 20-30 minutes or so, until crisp and a deep brown colour.

Grill the duck breasts until cooked medium at around 140 degrees on a meat thermometer.

Allow breasts to rest 15 minutes before slicing into rounds... serve with the crisped skin sliced into thin strips (piled up like a haystack if you like)