Spiced-Crusted Duck Breast with Cumin Scented Carrots

Instead of red meat or turkey, I’ve found duck breasts to be a happy alternative for the holiday table, albeit non-traditional. The spiced-crusted duck breast with cumin scented carrots recipe on Eric Ripert’s website appeals to me in many ways. The use of honey and spices to add the depth of flavor, and sweetness in contrast to the spices is masterful. I’ve been waiting for the right occasion to make this dish.

Rather than sautéing the duck breasts in a skillet, I resort to sous vide for cooking the meat to a medium rare degree of doneness. When you’re preparing for a small feast, there is no other method more reliable than sous vide. Start with seasoning the duck breasts with star anise, cumin, coriander, white pepper and a pinch of chile powder. Then vacuum pack each piece of the seasoned duck breast. (It’s just as easy to make 20 duck breasts than just doing one.) Drop them in a constant-temperature water bath at 147°F. Half an hour later, the duck breasts are cooked to perfection. Stop the cooking immediately by placing the vacuum bags in an ice bath and set aside.

Prepare the cumin-scented carrots in a skillet with butter, honey and water until lightly caramelized and tender. This takes about 20 minutes. I do not take up the economizing sous vide step; but that is very doable.

It occurs to me that cooking a dish like this is akin to following the script of an orchestrated sequence of a piece of music. The finale brings together the disparate elements: the duck breast, the scented carrots and the sauce. I reheat and sear the duck breast in a skillet, skin-side down. Then I use some of the rendered fat to cook the shallot for the sauce. Since I don’t have orange juice on hand, I use pomegranate juice for the task. At the same time, I like the red tone for a festive holiday look and feel on the plate.

Happy Thanksgiving!

Print Recipe

Spiced-Crusted Duck Breast with Cumin Scented Carrots

Serves: 4

Ingredients

• The Cumin Scented Carrots:
• 1 ½-pounds baby carrots, peeled
• 2 tablespoons butter
• 1 teaspoon honey
• 1 teaspoon ground cumin
• pinch cayenne
• ½ lemon
• fine sea salt and freshly ground pepper
• The Spiced Duck Breast:
• ½ teaspoon ground star anise
• ½ teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground white pepper
• pinch cayenne
• 4 (6- to 8-ounce) boneless duck breast halves, trimmed
• 1 tablespoon canola oil
• 2 shallots, peeled and thinly sliced
• 1 tablespoon honey
• ½ cup orange juice
• ¼ cup lemon juice
• 2 tablespoons butter
• fine sea salt

Instructions

1

Place the baby carrots in a large skilled with butter, honey and about ⅓ cup water. Heat over medium high heat and season the carrots with cumin, cayenne, salt and pepper and cook stirring occasionally, until lightly caramelized and tender, about 20 minutes.

2

While the carrots are cooking, stir together the star anise, cumin, coriander and white pepper in small bowl. Season the duck breasts on both sides with salt, then crust the skin side of the duck breasts with the spice mixture.

3

Divide the canola oil into 2 sauté pans and heat over medium heat. When the pans are hot, gently place two duck breasts, skin side down in each pan. Lower the heat to medium low and cook until skin is golden brown and crispy, about 12-15 minutes. Turn the duck breasts over and continue cooking for 3-4 minutes for medium rare. Transfer the duck breasts to the cutting board to rest. Return the pan to the stove.

4

Over medium heat, divide the shallots between the pans and cook until soft. Add the honey, orange juice and lemon juice and reduce by half. Finish the pan sauce by whisking in the butter, seasoning to taste with salt then combine the sauce into one pan.

5

Thinly slice the duck breasts crosswise. Place the duck slices on the plates, spoon some of the glaze over the duck and serve with the roasted carrots.

Notes

http://www.aveceric.com/all-recipes/spice-crusted-duck-breast-with-orange-honey-glaze-and-cumin-scented-carrots