Eric Ripert's Spice-Crusted Duck Breast with Cumin-Scented Carrots Recipe


Nutrition

Cal/Serving: 454
Daily Value: 23%
Servings: 4

Low-Carb
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat25g39%
Saturated10g51%
Trans0g0%
Carbs17g6%
Fiber2g10%
Sugars9g0%
Protein42g84%
Cholesterol183mg61%
Sodium584mg24%
Calcium84mg8%
Magnesium71mg18%
Potassium793mg23%
Iron13mg72%
Zinc2mg14%
Vitamin A884IU18%
Vitamin C22mg37%
Thiamin (B1)1mg58%
Riboflavin (B2)1mg39%
Niacin (B3)7mg36%
Vitamin B61mg71%
Folic Acid (B9)65µg16%
Vitamin B122µg26%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K4µg5%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Spice-Crusted Duck
Angie Mosier

My visit to a bee sanctuary in Sonoma, Calif., inspired me to start cooking more with honey. It is a versatile ingredient that adds a nice, floral sweetness. 

Honey is a fantastic product that not only provides incredible flavor and sweetness, but also is healthy. The honey-glazed duck breast recipe pairs very well with both the Trimbach gewurztraminer, which is always very food friendly, and the carmenere from Errazuriz made in Chile.

5
Ratings6

INGREDIENTS

For the cumin-scented carrots:

  • 1 ½ pounds baby carrots, peeled
  • 2 tablespoons unsalted butter
  • 1 teaspoon honey
  • 1/3 cup water (approximately)
  • 1 teaspoon ground cumin
  • Pinch of cayenne pepper
  • Fine sea salt and freshly ground black pepper
  • ½ lemon

For the spiced duck breast:

  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground star anise
  • ½ teaspoon ground white pepper
  • Pinch of cayenne pepper
  • Four 6- to 8-ounce boneless duck breast halves, trimmed
  • Fine sea salt
  • 1 tablespoon canola oil
  • 2 shallots, thinly sliced
  • ½ cup fresh orange juice
  • ¼ cup fresh lemon juice
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter

DIRECTIONS

For the cumin-scented carrots:

Place the carrots in a large skillet with the butter, honey, and about 1/3 cup of water. Heat over medium-high heat and season the carrots with cumin, cayenne, salt, and pepper. Cook, stirring occasionally, until the carrots are lightly caramelized and tender, about 20 minutes. Finish the carrots with freshly squeezed lemon juice.

For the spiced duck breast:

Stir together the coriander, cumin, star anise, white pepper, and cayenne pepper in a small bowl to blend. Season the duck breasts on both sides with salt, then coat the skin side of the duck breasts with the spice mixture, forming a crust.

Divide the canola oil between 2 sauté pans and heat over medium heat. When the pans are hot, gently place 2 duck breasts, skin sides down, in each pan. Lower the heat to medium-low and cook until the skin is golden brown and crispy, 12-15 minutes. Turn the duck breasts over and continue cooking for 3-4 minutes for medium-rare. Transfer the duck breasts to a cutting board to rest. Return the pans to the stove.

Divide the shallots between the pans and cook over medium heat until soft, about 5 minutes. Add the orange juice, lemon juice, and honey, dividing equally. Simmer to reduce by half, about 8 minutes. Finish the pan sauce by whisking in the butter and seasoning to taste with salt. Combine the sauce into one pan.

Thinly slice the duck breasts crosswise and place the duck slices on 4 plates. Spoon some of the sauce over the duck and serve with the roasted carrots.

Recipe Details

Suggested wine pairings

Trimbach, Gewurztraminer, Cuvée Des Seigneurs de Ribeaupierre 2000/01. Alsace, France

Gewurztraminers are quite special and very food-friendly wines. The style associated with the house is one of dry structure, flavorsome with firm acidity where appropriate. Trimbach produces an excellent Gewurztraminer, with the highest expression of the variety chez Trimbach being the Cuvée des Seigneurs de Ribeaupierre. Although the variety in question tends towards fatter, low acid wines, the wine here is a very ripe, yet still dry, aromatic style.

Errazuriz, Single Vineyard Carmenére 2008. Aconcagua Vallery, Chile

Carmenére ripens late in the season therefore you will find some herbaceous tones over the ripe tomato-like flavor. The very consistent weather and long ripening period in Chile’s central valley are superb conditions that contribute to growing great fruit. When produced from grapes at optimal ripeness, the wine will possess a dark berry flavor with smoky (tobacco), earthy notes and a deep crimson color.

 

Adapted from "Avec Eric: A Culinary Journey with Eric Ripert" by Eric Ripert

Servings: 4

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