Sugar-and-Spice Skillet-Roasted Duck Breasts

Yes...The title is correct...I didn't make this up!!....Inspired by tagine blends from Morocco, New Orleans chef John Besh of Restaurant August created a flavoring mix of cinnamon, star anise, black pepper, and sugar to sprinkle on the duck breasts. The spices provide terrific aromas, while the sugar gives the meat a burnished crust in under 10 minutes of cooking.

Once again we are in New Orleans...My favorite U.S. city that I have never set foot in!

INGREDIENTS:

• 2 whole(s) star anise pods
• 1 teaspoon(s) black peppercorns
• 2 teaspoon(s) sugar
• 1 teaspoon(s) ground cinnamon
• 1 teaspoon(s) ground cardamom
• 6 (6-ounce ) boneless Pekin duck breasts, skin lightly scored in a crosshatch pattern
• Salt

DIRECTIONS:

1. Preheat the oven to 350 degrees F. In a spice grinder, grind the star anise pods and black peppercorns to a powder. Transfer the powder to a small bowl and stir in the sugar, cinnamon, and cardamom.
2. Heat a large ovenproof skillet. Season the duck breasts with salt and generously sprinkle them with the spice mixture. Add the duck breasts to the skillet, skin side down. Cook over moderate heat until the skin is browned and crisp, about 5 minutes. Turn the breasts and cook for about 2 minutes longer. Transfer the skillet to the oven and bake the duck breasts for about 5 minutes, until they are medium-rare. Transfer the duck breasts to a carving board and let rest for about 5 minutes. Thickly slice the duck, arrange the slices on plates, and serve.

Serve with a nice Red wine....(rare that I would suggest that for Breakfast)

Enjoy!  Eat Well My Friends!