Recipes

Five-Spice Duck with Carrots

:20 min

:55 min

Serves 8

2 lb multi-coloured carrots, trimmed, with some green attached, sliced lengthwise

1 tbsp Longo’s Extra Virgin Olive Oil

3 tbsp Longo’s Pure Liquid Honey

1 tsp Longo’s Ground Cumin

1/4 tsp each salt and pepper

Five-Spice Duck

1 tsp each Longo’s Ground Ginger and Longo’s Ground Cinnamon

1 tsp each Longo’s Coriander and anise seeds

1/2 tsp cumin seeds

1/2 tsp each salt and pepper

4 Longo’s Cedar Valley Boneless Duck Breasts

•Toss carrots gently with oil. Arrange in single layer on foil-lined baking sheet. Whisk together honey, cumin, salt and pepper. Drizzle over carrots. Roast in preheated 450°F oven for about 20 minutes or until tender.

Five-Spice Duck

•Meanwhile, grind ginger, cinnamon, coriander, anise and cumin seeds, and salt and pepper in coffee grinder to a powder. Rub spice mixture all over duck breasts, rubbing some under the skin as well.
•Place duck breasts in ovenproof or cast iron skillet set over medium heat. Cook, skin side down, spooning off fat as it is rendered, for about 7 minutes or until crisp and golden. Turn duck breasts over, cook for 2 more minutes.
•Place skillet in oven; roast for about 7 minutes or until just rare. Transfer to cutting board; tent with foil for 10 minutes. Slice thinly crosswise and serve with carrots.

Per serving: 330 calories