Serves 4
4 8-oz boneless duck breasts
2 Tbsp kosher salt
¼ tsp ground ginger
½ tsp ground star anise
1 tsp ground coriander
½ tsp ground Szechwan peppercorns
¼ tsp ground cinnamon
1 pinch ground cloves
1 Tbsp olive oil
Spiced Duck Breast
Preparation
With a sharp paring knife, score the duck skin in a crisscross pattern. Season with salt and set aside. In a small bowl, combine the remaining spices. Pat the skin of the duck breast dry with paper towels and rub the spice blend into the skin and cut marks. Shake off any excess seasoning.
Place a large skillet over medium heat and add the olive oil. Once the oil is hot, gently add the duck breasts, skin side down. Reduce the heat to low and allow the duck to cook for 12 to 15 minutes or until the skin is dark and crisp. Remove the duck breasts from the pan and turn the heat up to high. Place the duck breasts back into the pan, flesh side down, and cook for 2 to 3 minutes for medium-rare. Transfer the duck breasts to a cutting board and let rest for 5 minutes. Thinly slice the duck and serve immediately.