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Five-Spice Seared Duck
- 2 each Duck breast
- 1 tsp. star anise ground
- 1 tsp. Sichuan pepper, toasted and ground
- ½ tsp. cloves, ground
- ½ tsp. chinese cinnamon, ground
- 1 tsp. fennel seed, toasted and ground
Place a non-stick Teflon pan over low heat. In a small bowl mix all of the spices together and set aside. Using a small sharp knife carefully score the skin of the duck breast making sure to only cut through the skin and not the flesh of the duck. Make diagonal cuts across the top of the duck skin and then repeat in the opposite direction, until you have made a diamond pattern. Generously sprinkle the five spice onto the skin of the duck breast and lay it skin side down into the pan. Slowly cook with the skin side down to render the fat from the duck skin. Continue to cook until the skin is crispy or about 8 minutes and then flip. Continue cooking the duck breast until it reaches the desired temperature about 5 more minutes for medium. Let the duck rest out of the pan and slice before serving.
Ingredients for Sauce Verte
- 1 cup fresh Parsley
- ½ cup chervil
- ½ cup chives
- ¼ cup basil
- 1tsp. Dijon mustard
- 1 Tbls. shallots, minced
- 1 tsp. garlic, minced
- ¼ cup fresh squeezed orange juice
- ½ cup EVOO
- ¼ cup Marcona almonds
Instructions for Sauce Verte
Place all of the ingredients into a food processor and puree. Season with salt and pepper as needed.
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