Nutrition Facts
Calories
1233 Kcal
1233 Kcal
Protein
35.5g
35.5g
Fat
121.7g
121.7g
Carbohydrates
1.7g
1.7g
- 4 duck breasts
- 2 ¼ cup duck fat
- 1 garlic clove, sliced
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 3 juniper berries
- Pinch of cumin seeds
- 2 bay leaves
- ¼ tsp coriander seeds
- 1 tsp black peppercorns
- 3 tbsp sea salt
STEP 1
In a pan, add cumin and coriander and dry toast them until they are fragrant and change color. Crush them either with a knife blade or in brink and mortar. Place them in a bowl.
STEP 2
Crush juniper berries and place them in the bowl as well. Add salt to the bowl as well.
STEP 3
Pat the duck pieces dry using a kitchen towel and rub this spice mixture on them generously until every part is marinated.
STEP 4
Place the duck pieces in a tray or bowl, scatter thyme, rosemary, and garlic on it and place it in the refrigerator for about 24 hours to marinate. Turn the pieces at least four times during 24 hours.
STEP 5
Take the duck out of the refrigerator and let it sit for 5 minutes. Pat it dry using a kitchen towel to get rid of excess salt. Make sure you don't rub off the marinade.
STEP 6
Place it in a cast-iron skillet and cover it with duck fat. Place black peppercorns and bay leaves on the duck as well.
STEP 7
Place the duck in a preheated oven at 300-degree f for about 2 hours or until the meat is tender.
STEP 8
Take it out of the oven and take the pieces out of the fat. You can either enjoy it this way or sear on a very hot pan from all sides so that the skin gets a golden color.
STEP 9
Serve alongside mashed potatoes and roasted vegetables. Enjoy!
Products used to make this recipe
Swan Retro Cast Iron Grill Pan
Fry, grill and sear your food to restaurant quality level with the Swan Enamel Cast Iron Grill Pan.Chargrill chicken, sear steak and vegetable or fry fish to perfection with this…
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Swan Retro 5 Piece Pan Set
Comprising 16cm, 18cm and 20cm saucepans and 20cm and 28cm frying pans, this 5-piece pan set lets you easily create a variety of dishes for one person or the whole…
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