- 4
Ingredients
- 2 teaspoons juniper berries
- 2 teaspoons allspice
- 2 teaspoons black peppercorns
- 2 garlic cloves
- 1/2 tablespoon coarse salt
- 2 1-1 1/4 pound Moulard duck breast halves
- 2 rosemary sprigs
Preparation
Step 1
Grind juniper berries, allspice berries and black peppercorns in a spice grinder. Smash garlic cloves and chop with salt to form a paste; stir together with spices.
Score skin side duck breast halves in a crosshatch pattern, cutting through fat almost to meat. Turn breasts over and generously rub spices into meat. Cover and refrigerate at least 1 hour.
Cook duck, skin-side down (do not turn) in a well-seasoned cast-iron skillet over low heat until most fat is rendered and skin is crisp and brown, about 25 minutes. (Halfway through, pour off fat and reserve.) Return a little fat to skillet and add rosemary sprigs. Baste duck, spooning fat over meat, over moderately high heat, 5-7 minutes for medium-rare. Let rest on a cutting board 10 minutes, then thinly slice across grain.