Reviews (2) Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 05/03/2011 The plates used in this segment are the "Peacock" plates from Anthropologie; they are not currently available online but may be available in Anthropologie stores. Martha Stewart Member Rating: Unrated 03/09/2011 Good day, I have a question related to this segment but not recipe..Where can I find the peacock plate that was used in this segment. I fell in love with it.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6114_030411_duck.jpg
Ingredients Ingredient Checklist 4 (8- to 10-ounce) Peking or Long Island duck breast halves, skin-on, trimmed 3 tablespoons duck fat or Clarified Butter 1 tablespoon black mustard seeds 8 to 10 fresh curry leaves 1 tablespoon freshly ground long black pepper 1 (14.5-ounce) can coconut milk 2 tablespoons Madras Curry Powder 2 to 4 tablespoons tamarind paste Coarse sea salt 1 to 2 tablespoons heavy cream, chilled (optional) Cooked basmati rice, for serving Naan, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 6114_030411_duck.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
6114_030411_duck.jpg
6114_030411_duck.jpg
Ingredients
Ingredients
- 4 (8- to 10-ounce) Peking or Long Island duck breast halves, skin-on, trimmed 3 tablespoons duck fat or Clarified Butter 1 tablespoon black mustard seeds 8 to 10 fresh curry leaves 1 tablespoon freshly ground long black pepper 1 (14.5-ounce) can coconut milk 2 tablespoons Madras Curry Powder 2 to 4 tablespoons tamarind paste Coarse sea salt 1 to 2 tablespoons heavy cream, chilled (optional) Cooked basmati rice, for serving Naan, for serving
Directions
Preheat oven to 400 degrees. Let duck breasts stand for 30 minutes at room temperature.
Heat duck fat in a large heavy-bottomed ovenproof skillet over medium heat. Add mustard seeds and curry leaves. Let cook, stirring constantly, until mustard seeds begin to pop, about two minutes. Add pepper and coconut milk; bring to a boil. Reduce heat to a simmer and add curry powder and tamarind paste; let simmer for 15 minutes. Season with 1/2 teaspoon salt; remove from heat and set sauce aside.
Lightly score skin of each duck breast on the diagonal 1-inch apart, taking care not to cut flesh. Season with salt and let stand for 10 minutes. Heat a large heavy-bottomed skillet over medium heat; add duck breasts, skin-side down. When they begin to sizzle, reduce heat to medium-low; cook until fat is rendered and skin is browned.
Transfer duck breasts to skillet with sauce, skin side up, reserving rendered fat for another use. Transfer skillet with sauce and duck to oven and cook 10 minutes for medium and 15 minutes for well done.
Remove breasts from sauce and let stand 5 minutes. If coconut milk in sauce has begun to separate, stir in heavy cream. Slice each duck breast on the diagonal against the grain. Serve immediately with sauce, rice, and naan.
Reviews (2)
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 05/03/2011 The plates used in this segment are the "Peacock" plates from Anthropologie; they are not currently available online but may be available in Anthropologie stores. Martha Stewart Member Rating: Unrated 03/09/2011 Good day, I have a question related to this segment but not recipe..Where can I find the peacock plate that was used in this segment. I fell in love with it.
Reviews (2)
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 05/03/2011 The plates used in this segment are the "Peacock" plates from Anthropologie; they are not currently available online but may be available in Anthropologie stores. Martha Stewart Member Rating: Unrated 03/09/2011 Good day, I have a question related to this segment but not recipe..Where can I find the peacock plate that was used in this segment. I fell in love with it.Martha Stewart Member
Rating: Unrated 05/03/2011
The plates used in this segment are the “Peacock” plates from Anthropologie; they are not currently available online but may be available in Anthropologie stores.
Rating: Unrated
Rating: Unrated 03/09/2011
Good day, I have a question related to this segment but not recipe..Where can I find the peacock plate that was used in this segment. I fell in love with it.
All Reviews for Tellicherry Duck Breast
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All Reviews for Tellicherry Duck Breast
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
