Thursday, September 29, 2011

Coriander-Pepper Crusted Duck Breasts

Photograph used by permission of She Simmers

Coriander-pepper crusted duck breasts by She Simmers are made by puncturing the meat sides of two duck breasts (~ 8 ounces each) with the tines of a fork and rub them with 1 tablespoon fish sauce and 1 tablespoon brown sugar. A mixture of 1 tablespoon coarsely-crushed coriander seeds and 1 tablespoon of coarsely-crushed black or white peppercorns is pressed onto the skin. The breasts are then seared, skin side first, in a dry skillet over medium-high heat just to brown the outsides. The duck breasts are finished in a 400F oven.

Ingredients: duck breasts, fish sauce, brown sugar, coriander seeds, peppercorns

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