Duck breast with Coffee and Exotic Spices

  ,   , ,

October 8, 2015


4-6 servings

1 Moulard duck breast (2 sides), separated

2 tablespoons olive oil


30 whole black peppercorns, coarsely crushed

1 tablespoon Kosher salt

or 2 tablespoons full body finely grounded coffee, MauiGrown Lava Flow Dark Roast

2 black whole peppercorns

½ teaspoon cardamom

¼ teaspoon clove

¼ teaspoon nutmeg

½ cinnamon

¼ teaspoon cayenne pepper


20 Brussels sprouts, halved


1Preheat oven to 450F.

2With a sharp knife score the skin side of the magret in a ½” crisscross pattern. Brush the duck breast with olive oil and generously season both sides of it with the rub mix.

3Place the breast skin side down on a heated heavy-bottom skillet. Over medium heat brown the magret, discarding the fat, until almost all fat is extracted, about 6-7 min. Once done, turn the magret over and place the skillet in the preheated oven. Cook until meat in the middle is rare, about 5 min. Let it rest for 10 min before slicing.

4To serve cut it thinly skin side up on a 45 degree angle.


6Serve it over shredded Brussels


8Bring a pot of 5 cups salted water to a boil. Add all the Brussels sprouts and cook for 2 min. Once cold enough to handle, chop them finely with a mandolin.


0 Reviews

All fields are required to submit a review.