Crisp-Skinned Duck Breasts

Crisp-Skinned Duck Breasts

Serves: 6

This recipe is from Russ Parsons of the Los Angeles Times.

• Ingredients:

2 tablespoons kosher salt

6 whole cloves

1½ teaspoons whole black peppercorns

6 duck breasts (about 4 to 6 ounces each)

2 teaspoons vegetable oil

White beans

• Instructions:

Grind together the salt, cloves and peppercorns to a fine powder. Use a sharp knife to cut a shallow cross-hatching on the skin side of the duck breasts, through the skin but not to the meat.

Season the breasts on both sides with the spice mixture, concentrating on the skin side (you'll use most, if not all, of the spice) and place on a plate. Cover tightly with plastic wrap and refrigerate. (This recipe may be prepared to this point up to a day in advance; bring the duck to room temperature before continuing.)

Heat the oil in a large, heavy-bottom skillet over medium-high heat until it is hot but not smoking. Pat dry the skin side of the duck breasts with a paper towel and place the breasts skin-side down in the hot pan. Sear until the skin side is a deep golden brown, four to five minutes. Depending on the size of the skillet, the breasts probably will need to be cooked in batches. Press down on the breasts from time to time with a spatula to press out any rendered fat. Reduce the heat to medium and turn the breasts over. Cook on the second side until they are medium-rare in the center, three to five minutes more.

Remove the duck breasts to a carving board and let rest for five minutes before slicing on a bias into thick slices.

Spoon a generous three-quarters to 1 cup of white beans onto the center of a plate and arrange a sliced duck breast on top. Repeat, using all of the duck breast.