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Ingredients
- 4 Duck Breasts, Boneless (Pekin, Muscovy... whatever you've got)
- 1/4 Cup of your favourite spice blend (a great cajun works well, but watch the salt)
- Olive Oil - Enough to make a paste with the spices
- Kosher or Sea Salt to season
Method
- Preheat Grill to 350-400 and oven to 350 convection setting if available.
- Make a paste with the olive oil and most of the spice blend, leaving some in reserve to sprinkle on the duck skin.
- Coat the breasts in this paste and set aside for 30 minutes to 2 hours.
- Stretch the duck skin out on a bakers cooling rack and place over a roasting pan to catch the rendered fat drippings.
- (which you should save and freeze for the next time you sear scallops... yum)
- Salt the skin quite liberally.
- Add a bit of the reserved spice blend.
- Bake in the oven 20-30 minutes or so, until crisp and a deep brown colour.
- Grill the duck breasts until cooked medium at around 140 degrees on a meat thermometer.
- Allow breasts to rest 15 minutes before slicing into rounds... serve with the crisped skin sliced into thin strips (piled up like a haystack if you like)
