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Coriander-Crusted Duck Breasts

Prep Time

    •    Prep and cook time: 2 hours
    •    Yield: Serves 4


    •    2 tsps coriander seeds
    •    salt and freshly ground pepper
    •    grandma's crushed potatoes, for serving
    •    2 x 1 pound Muscovy or moulard duck breasts, excess fat trimmed


  1. In a large skillet, toast the coriander seeds over moderately high heat, shaking the pan, until fragrant, about 1 1/2 minutes. Transfer to a spice grinder and let cool completely. Grind to a powder.
  2. Score the duck skin in a cross-hatch pattern; season with salt and pepper. Heat the skillet. Add the duck, skin side down, and cook over moderate heat until the skin is browned and crisp, 5 minutes. Turn the breasts skin side up and sprinkle with the ground coriander. Cook until medium-rare, 4 minutes longer. Transfer the duck to a carving board and let rest for 5 minutes. Thinly slice the duck crosswise and serve with Grandma's Crushed Potatoes.

This great family recipe is thanks to FOOD & WINE at


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