4 duck breasts
1 T. whole 5 spice (blend of star anise, Schezuan peppercorn, allspice, clove and juniper berry)
1 T. pink peppercorns
4 sprigs fresh thyme
2 T. vegetable or grape seed oil
zest of 1 whole orange
zest of 1 whole lemon
1. Place all ingredients in a plastic bag and let marinate overnight in the refrigerator.
2. Heat a sautée pan until hot. Place the duck breast skin-side down on the hot pan and sear the skin until golden brown.
3. Flip the duck breasts over and place pan in a preheated oven at 350° for 5-8 minutes.
4. Take the breasts out of the oven and let
rest for 5 minutes.
Cranberry Ginger Preserve Ingredients:
1 lb. cranberries
¼ cup fresh grated ginger
2 shallots (diced)
1 c. sugar
2 c. cranberry juice
1 cinnamon stick
Place all ingredients in a small sauce pot and simmer on low until liquids are almost reduced and the preserve starts to come together like a jam.
yields 4 servings