A nice recipe ideal for entertaining friends for the weekend. Savoury and deeply fragrant!
- 2 duck breasts, deboned
- 2 tsp Silk Road blend, ground
- 1 shallot, sliced
- 2 tsp black pepper, ground
- 4 tbsp port or red wine
- ½ cup chicken stock
- 2 tsp dark soy sauce
- 1 tsp balsamic vinegar
Preheat the oven to 375°F.
Trim the excess fat from the duck breasts and place skin side down in a very hot pan. Cook for 5 minutes on one side. Turn over and cook 3 minutes more.
Transfer the breasts to a baking sheet and discard fat from the pan.
Add shallots and cracked pepper to the pan and cook for 2 minutes. Add half the spices and the remaining ingredients. Cook the jus until reduced by half (approx. 4-5 minutes). Set aside.
Meanwhile, sprinkle the duck breasts on both sides with the remaining spices. Cook in the oven for 5 minutes more.
Remove the duck from the oven and transfer to a plate. Let rest for 10 minutes in a warm spot.
Slice thinly and serve with the jus.