FOUR-SPICE DUCK BREASTS WITH CARROTS

INGREDIENTS:

For the Duck Breasts For the Carrots
  • 2 duck breasts
  • 1 pound carrots, peeled and cut into sticks
  • 1 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • 1 teaspoon ground ginger
  • 1 tablespoon honey
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground coriander
  • Salt to taste
  • Salt and freshly ground black pepper
 
  • Fresh parsley, chopped (for garnish)

INSTRUCTIONS:

For the Duck Breasts:

1. Prepare the Spice Mix:

  • In a small bowl, combine the ground cinnamon, ground ginger, ground cloves, and ground black pepper.

2. Season the Duck Breasts:

  • Pat the duck breasts dry with paper towels. Score the skin in a crisscross pattern, being careful not to cut into the meat.
  • Rub the spice mix evenly over both sides of the duck breasts. Season with salt.

3. Cook the Duck Breasts:

  • Place a large skillet over medium heat. When hot, place the duck breasts skin-side down in the skillet. Cook for about 6-8 minutes, or until the skin is crispy and most of the fat has rendered.
  • Flip the duck breasts and cook for an additional 3-4 minutes for medium-rare, or until your desired level of doneness is reached.
  • Remove the duck breasts from the skillet and let them rest for 5 minutes before slicing.

For the Carrots:

1. Preheat the Oven:

  • Preheat your oven to 400°F (200°C).

2. Prepare the Carrots:

  1. In a large bowl, combine the carrot sticks, olive oil, honey, ground cumin, and ground coriander. Season with salt and freshly ground black pepper to taste. Toss to coat the carrots evenly.

3. Roast the Carrots:

  • Spread the carrots in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the carrots are tender and caramelized, stirring halfway through cooking.

To Serve:

1. Slice the Duck Breasts:

  • Slice the rested duck breasts thinly against the grain.

2. Plate the Dish:

  • Arrange the roasted carrots on a serving platter. Place the sliced duck breasts on top of the carrots.
  • Garnish with chopped fresh parsley and serve immediately.

PAIR WITH OUR RED BLEND

Raspberry preserves, dried savory herb, and mocha on the nose with hints of licorice, clove, and vanilla. Expansive on the fore palate, building to a dense and rich mid palate with strong notes of ripe fruit and baking spices. Long, lingering finish, with hints of toasty oak and vanilla