Spiced Duck Breast Recipe

5 from 1 vote

Savory duck and vegetables, cooked with star anise for a rich, spicy flavor.

Course Main Course

Cuisine American

Keyword duck breast, spiced

Prep Time 1 15

Cook Time 45

Total Time 2

Servings people

Calories 428kcal

Cost 20

Score the duck skin in a crisscross pattern.
4 duck breasts
Crush and grind together the star anise, black peppercorn, and sea salt in a mortar and pestle.
½ tsp. black peppercorns, 1 tsp. sea Salt, 1 star anise
Rub the ground spices on the duck skin, and place the duck in a small container with the skin side up.
Add the duck stock, cover, and marinate for at least an hour or two.
½ cup of duck stock
Preheat your oven to 350 F.
Place the shiitake mushrooms, the leeks, the cubed butternut squash, and 2 cups of water in a roasting pan and season to taste.
14 oz. butternut squash, 8 shiitake mushrooms, 2 small leeks, 2 tbsp. extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
Cover and cook in the oven for 30 minutes or until the butternut squash cubes are soft.
In a skillet, over high heat, sear the duck, skin side down, until browned.
Place the duck breast onto a rack set over a roasting pan, skin side up, and roast for 15 to 20 minutes for a medium-rare result.
Place the duck breast in the oven under a broiler for a minute or two to crisp up the skin.
Serve the duck breast sliced over the vegetable mixture.