Skip to Content

close
Shop by recipe What's Cooking Now
Dietary Concerns
Theme
Special Occasions
Course
Advanced Recipe Search
Special Occasions
 


SUGAR-AND-SPICE-CRUSTED DUCK BREAST
from "Kitchen of Light" by Andreas Viestad

For this recipe, partridge or grouse, or duck breasts that have been trimmed of fat, can be substituted with squab breast. I have even made this with chicken cooked in goose fat, though it lacks the gamy qualities that make the dish really interesting.

In 1998, Norwegian chef Terje Ness won the unofficial world championship in cooking, the Bocuse d'Or, by making one stunning creation with Pollock and scallops and one with squab.

I tasted the menu several times as he was preparing for the competition, and his different experiments with squab were all excellent, from luxurious truffled versions with lots of foie gras to the more traditional game preparations. He finally decided on a bold and spicy version.

Recreating the dish takes a world champion, but Terje taught me how to make a simplified version that can easily be made at home. It contains all the flavors of the winning dish.

Serves 2
 Kitchen of Light
INGREDIENTS (CLICK TO BUY)

1 tablespoon beef marrow or unsalted butter
1/2 teaspoon finely grated orange zest
2 teaspoons ground cumin, preferably freshly ground
1 teaspoon ground anise, preferably freshly ground
2 teaspoons freshly ground black pepper
1 teaspoon fine sea salt
1 tablespoon unsalted butter
4 squab breasts (or one whole duck breast)
2 tablespoons brown sugar
1/2 garlic clove, crushed

Print Print recipe
PREPARATION

Preheat the oven to 400°F.

In a small bowl, combine the marrow with half the orange zest, cumin, anise, and pepper and all the salt. Rub the breasts with the mixture. Let stand at room temperature for 45 minutes.

Heat the butter in a large skillet over medium heat until golden brown. Sear the breasts for 2 minutes on both sides.

Transfer breasts to a baking dish and bake for 5 minutes. Transfer to a plate and let rest for 5 minutes. Reserve the cooking juices in the pan.

Preheat the broiler.

On a small plate, mix the brown sugar with the remaining orange zest, cumin, anise, and pepper and the garlic. Roll the breasts in the sugar mixture and place them on a flat baking rack. Place the rack under the broiler and the baking dish underneath. Broil for 2 minutes, or until the sugar has melted. Transfer to plates and let rest for 3 to 4 minutes before serving.

Serve with the cooking juices.



Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Crescent Duck Farm Fresh Long Island Duck Breast - $15.99/lb
 
 
  Navel Orange - $1.79/ea Save! 4 for $6
   
 
  FreshDirect Anise Seed
This product is currently unavailable.
 
  Spice Supreme Ground Cumin - $1.29/ea
 3oz
 
  Domino Dark Brown Sugar - $1.69/ea
 1lb
 
You May Already Have
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
  La Baleine Fine Sea Salt - $4.69/ea
 26.5oz
 
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
 
  Peeled Garlic - $4.99/ea Save! 2 for $6
 approx. 8oz
 
Estimated Total:  
save recipe as list