CORIANDER-SPICED DUCK BREAST PINEAPPLE RELISH

By Chad Carns

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 lime juice
1/4 c red bell pepper, chopped
1 T sugar
1 t ginger
1 T 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.

CORIANDER-SPICED DUCK BREAST PINEAPPLE RELISH
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level4
Cost 7
Effort5
Time 6
Impress Your Date 8

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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