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2 boned duck breasts (6-8 oz each)
2 tsp ground red chile
1 tsp ground cumin
tsp ground cinnamon
Pinch ground cloves
Juice of 1.5 oranges
Zest of to 1 orange
Juice of lemon
6 garlic cloves, chopped
1 bunch basil
Salt and pepper to taste
3 tbsp olive Oil

Score the skin on the duck breasts, cutting a crosshatch pattern through the skin but not the flesh. Reserve the juice of orange. Combine the duck with remaining ingredients (1 c OJ and 2-3 tbsp chopped basil leaves) and let marinate overnight in the refrigerator.

To cook the duck, remove from marinade and blot dry. Place skin side down in a heated, heavy, frying pan or grill pan and sear; turn and sear the other side, then slowly cook until the duck is browned on the outside. This will take about 3 minutes per side.

Remove from heat, pour off fat and pour in remaining orange juice, stirring to combine duck juices and crusty bits. Transfer to a plate, let stand a few minutes, and slice thinly.

Make a salad of about 4 big handfuls spring mix or baby greens and remaining basil leaves. Dress with 2-3 tbsp olive oil and 2 tsp balsamic.

Top the salad with Spicy Citrus Tabbouleh (see recipe?), arranged duck slices and garnish with bite-sized pieces of peaches or nectarines, some blueberries, chunks of English cucumber and diced tomato. Serves 4 as a main course.