I think duck needs a stronger base of spices to complement the rich taste of the meat, not simply salt, pepper and paprika though those are good choices. I used a mixture of garlic powder, white pepper, a little brown sugar, kosher salt, and raosted then crushed juniper berries and powdered thyme. I scored the meat in diamonds then rubbed the spice in, lightly coated that with olive oil and let sit at room temperature for 45 minutes before searing in a hot skillet both sides darkly (just a few moments because of the sugar). I lowered the heat then cooked about 8 minutes per side on medium low heat for rare. I used Magret Duck Breasts instead of a whole duck.
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I think duck needs a stronger base of spices to complement the rich taste of the meat, not...