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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Four-Spice Duck Breasts with Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions