Four-Spice Duck Breasts with Carrots Recipe

Name: Four-Spice Duck Breasts with Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium carrots, preferably mixed colors, halved lengthwise; 3 tablespoons extra-virgin olive oil; 1 tablespoon coriander seeds, finely crushed; 1 teaspoon ground cumin; Kosher salt; Freshly ground pepper; 1 teaspoon coriander seeds; 1 teaspoon ground cinnamon; 1 star anise pod; 1/2 teaspoon cumin seed; Four 10-ounce Muscovy duck breast halves, excess fat removed and skin scored; Kosher salt; Freshly ground pepper

Servings: persons

2 pounds medium carrots, preferably mixed colors, halved lengthwise
3 tablespoons extra-virgin olive oil
1 tablespoon coriander seeds, finely crushed
1 teaspoon ground cumin
Kosher salt
Freshly ground pepper
1 teaspoon coriander seeds
1 teaspoon ground cinnamon
1 star anise pod
1/2 teaspoon cumin seed
Four 10-ounce Muscovy duck breast halves, excess fat removed and skin scored
Kosher salt
Freshly ground pepper

1
Prepare the Carrots Preheat the oven to 400.
2
On 2 large rimmed baking sheets, toss the carrots with the olive oil, coriander and cumin.
3
Season with salt and pepper and roast for about 25 minutes, until crisp-tender; keep warm.
4
Leave the oven on.
5
Prepare the Duck In a skillet, toast the coriander, cinnamon, star anise and cumin over moderate heat, shaking the skillet, until fragrant, 2 minutes.
6
Transfer the spices to a grinder and let cool, then grind to a powder.
7
Prepare the Duck Season the duck breasts with salt and pepper and rub all over with the spice mix.
8
Heat a large cast-iron skillet.
9
Add the duck, skin side down.
10
Cook over moderate heat, spooning off the fat, until golden and just crisp, about 7 minutes.
11
Turn the duck skin side up.
12
Transfer the skillet to the oven and roast the duck for about 7 minutes, until medium-rare within.
13
Transfer the duck breasts to a carving board and let rest for 5 minutes.
14
Thinly slice crosswise and serve with the carrots.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds medium carrots, preferably mixed colors, halved lengthwise, 3 tablespoons extra-virgin olive oil, 1 tablespoon coriander seeds, finely crushed, 1 teaspoon ground cumin, and more.

Yes, Four-Spice Duck Breasts with Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Four-Spice Duck Breasts with Carrots

How did you like this recipe?

Frequently Asked Questions