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To the Basics
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TGB Eat

8.19.11

CORIANDER-SPICED DUCK BREAST PINEAPPLE RELISH

Recipe and Photo from The Gourmet Bachelor cookbook

Inspired by a Michelin rated restaurant in Soho, my tender and juicy Coriander-crusted Duck Breast recipe combines fresh, local ingredients to create a deliciously exotic experience at home. Cooking duck can be intimidating. The trick is to cook it low and slow in its own natural juices.

INGREDIENTS

Pineapple Relish
1 c pineapple, chopped
1 T fresh lime juice
1/4 c red bell pepper, chopped
1 t fresh ginger, minced
1 T fresh mint, chopped

Duck
2 duck breasts
1 T coriander, crushed
2 T kosher salt
2 T peppercorns, crushed

DIRECTIONS: Relish – Combine ingredients. Duck – Score skin of duck
in a diamond pattern. Rub coriander, salt and pepper over duck. Cook
duck on low heat for 15 minutes skin side down. Flip and cook until desired
temperature, roughly 15 minutes for medium. Let duck rest for five minutes.
Cut into 1/4-inch pieces and serve with relish.

PAIRING: Pinot Noir, Carneros

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