It should be no surprise that I love duck. My blog is named for Julia Child's favourite birthday dinner (and one that sounds just about perfect to me); the first meal we cooked in our über TurboChef was a roast duck; and a perennial feature at our annual Open House are mini duck confit potpies adapted from Food and Wine magazine.
So making duck confit itself seemed a natural next step. I decided to use duck breasts, and give them a slightly Indian flare, inspired by a recent dish at Dish. Slicing the duck breasts, still glistening with traces of that glorious fat, and strewing them over pomegranate-studded greens, made a supremely scrumptious dinner.
2 tbsp brown sugar
5-6 whole cloves garlic, peeled
*Bengali garam masala:
To make Bengali garam masala, grind together one 3" cinnamon stick, broken in three pieces, 15 cardamom pods and 8 whole cloves as finely as possible. Store in a spice jar and use sparingly in stews and braises for a subtle spicy kick.
1. Combine first four ingredients together in a small bowl, and sprinkle evenly over each breast.