Tellicherry Duck Breast
Vikas Khanna | Yield: 4
Michelin-starred chef, Vikas Khanna, uses long pippali peppercorns from southern India in his delicious recipe for Tellicherry Duck Breast.
- For the sauce: Heat a large, heavy bottomed oven-proof skillet over medium heat. Add the duck fat and when it is sizzling hot, add the mustard seeds and curry leaves. Cook, stirring constantly until the mustard seeds begin to pop, about two minutes. Add the pepper and coconut milk and bring to a boil. Reduce heat to a simmer and add the curry powder and tamarind paste. Let the sauce simmer until the flavors are well blended, about 5 - 7 minutes. Season with salt (about half a teaspoon or more to taste). Set aside and keep warm while you prepare the duck. This is the pan that you will place the duck in to cook in the oven.
- Pre-heat the oven to 400 degrees F.
- For the duck: Remove the duck breast from the refrigerator one half hour before serving to come to room temperature. Lightly score the skin side of the duck breasts to allow better rendering of the fat. Season the duck breasts with generously with salt on both sides and allow the salt to penetrate for about ten minutes. Heat a heavy bottomed skillet over medium heat. Add the duck breasts, skin side down, to the pan and once they are sizzling reduce the heat to medium-low and render the fat until it is well browned. Remove excess duck fat from the pan as it accumulates and reserve for another purpose, if desired. Once the breasts are fully rendered on the fat side, place the breasts skin side up in the sauce you have waiting. Place the skillet in the oven and let cook for ten minutes for medium and fifteen minutes for well done.
- Remove the breasts from the sauce and slice on the diagonal, against the grain. Serve one breast to each person with rice or freshly made naan as an accompaniment.