Dec 17, 2006
Black Pepper Duck Breast
- 2 tbsp dijon
- 1 tbsp whole grain mustard
- 2 tsp water
- 1 tsp honey
- 2 boneless duck breasts
- olive oil
- salt
- 1 tsp ground coriander
- 1/2 tsp cracked pepper
- 1/4 tsp dry thyme
- Combine the mustards, water, honey, pepper, and thyme. Mix well and set aside
- Heat a large non-stick skillet on high.
- Brush the duck breasts with olive oil and season with the coriander and some salt.
- Cook the duck, skin side down for about 5 minutes, until crisp, turn and cook 3 to 4 for minutes on the other side.
- Let rest 5 minutes.
- Cut in thick slices and serve drizzled with the sauce.
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