You think you don’t like duck? Well, this is just a reminder that recipes calling for spice rubs and marinades destined for duck may be adjusted for other types of poultry with great success. Use this simple spice rub on boneless, skinless chicken breasts and sear as directed below. Or rub it over the skin of chicken thighs or whole Cornish hens and roast in a 375-degree oven until the internal temperature of the meat registers 170 degrees.
SPICED DUCK BREASTS
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Yield: 4 servings
This recipe, adapted from “Asian Hot & Spicy,” by Vicki Liliey, pairs well with long-grain rice or mashed potatoes.
1 tablespoon each: ground ginger, ground coriander, freshly ground pepper
1/2 teaspoon salt or to taste
4 boneless, skin-on duck breast halves or chicken breasts
4 tablespoons chili-flavored oil or plain vegetable oil
1. Combine ginger, coriander, pepper and salt in small bowl. Set aside.
2. Make several slashes in skin of each breast with a knife. Brush skin side with about 2 tablespoons of oil; sprinkle with spice mixture.
3. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add duck; cook, turning once, until cooked through, 5-7 minutes per side. Transfer duck to cutting board; set aside to cool slightly.
4. Slice each duck breast on the diagonal into 4-6 slices; arrange on individual plates.
Nutrition information per serving:
Calories ……….. 260 Fat …………. 16 g Sat. fat …… 2.4 g
Cal. / fat ……… 56% Chol. ……… 135 mg Sodium ……. 390 mg
Carb. ………… 2.2 g Protein ……… 27 g Fiber ……… 0.6 g
