Love Rub For Duck Breast

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Love Rub For Duck Breast

Love Rub:

2 T paprika

1/2 T coriander

1 T chili powder

1/4 t cayenne

1 t chinese 5 spice

1/2 t cumin

1/4 t cinnamon

1/4 t nutmeg

2 T kosher salt

8 T brown sugar

1 t white pepper

1/2 t black pepper

2 t oregano

1 T thyme

Cardamom Rub:

1/2 T & pepper

1/2 t salt (or to taste)

1/2 t white or black pepper

Liberty Duck Breast (1 package to serve 4)

Split the attached breasts for 4 pieces total and trim off any loose skin and fat (set

aside, and see below for use). Make a dry rub. Score the skin with a few cross

hatches, just skin deep, and rub with spices all over the duck breasts. Fry skin ;side

down to crisp in a heavy pan with a bit of olive oil to render the fat and crisp the skin. At

this point, you can set aside the duck for up to an hour or refrigerate to finish cooking

later. To finish cooking, place breasts (skin side up) in a preheated 500 degree oven or

in preheated pan for 4 to 5 mins (best t serve Liberty Duck Breasts medium rare). Let

rest 5 mins, then serve.

Liberty Duck Legs

Apply rub of your choosing to legs. Bake at 425 degrees for 1 hr and 15 mins.

Liberty Yukon Gold Potatoes to accompany duck breasts:

Render duck fat trimmed from breasts earlier by melting it in a hot pan. Cut 2 or 3

yukon gold potatoes into slices or 1'' cubes. Fry potatoes in the rendered fat until

golden brown.

Sonoma Salad With Liberty Duck Cracklings:

Place fresh mesclun mix or baby lettuces on individual serving plated. Dress with s & ,

evoo and balsamic vin. Use trimmed duck skin to make cracklings by frying it in a hot

pan until crisp. Add these warm cracklings to the top of the salad and serve

immediately.