Seared Coriander Duck Breasts
Ingredients:
4 Duck breasts
4-6 T. Ground *Coriander
Kosher salt and coarsely ground fresh pepper
*Coriander- Comes to us from the Mediterranean region, and is a part of the parsley family. Coriander itself is the dried seed of a Cilantro plant. Cilantro is the green leafy part of the plant’s first life cycle. After the plant flowers, seeds develop which are known as coriander. Both the leaves and the seeds produce very distinctive flavors, which most people usually love or dislike. Coriander once dried and ground, adds a unique flowery element to many hearty dishes such as stews, soups, sausages, curries, and even pickling. Resource: whatscookingamerica.net
ground coriander coriander seeds
Lets Cook:
Duck breasts are readily available frozen from most markets. Fresh whole duck can usually be ordered in advance from your favorite meat counter, is much more cost effective, and is usually available on the spot during the Holiday season.
Heat a large heavy skillet over medium heat while preparing duck. Score the fatty skin side of breast with a cross-hatch pattern, rub with salt and pepper and place in hot pan; skin side down, searing for about 5-6 minutes until brown and crispy.
The relationship between the hot pan, the fatty skin, and the salt and pepper, forms a great seared crust; very pleasing to the palette and the eye.
Using tongs, sear edges of meat if desired (using pan edge for stability). Pat meat side with coriander, flip and cook for an additional 6-8 minutes for a slightly pink interior. Remove from pan, let rest a minute or two before thinly slicing the duck crosswise.
If the interior is a bit too pink for your liking, simply place individual pieces back in pan for just a few seconds, careful not to over cook!
Serve accompanied by orange-glazed sweet potatoes, cranberry chutney; enjoy this most flavorful main dish!