How To Make Pistachio-Crusted Duck Breasts - Best Recipe | Charleston Magazine
Recipes Featured - The city magazine for Charleston, South Carolina, since 1975, Charleston is the authority on living well in the Lowcountry, embodying the beauty, style, and sophistication of our...
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Ingredients
- 8 four- to six-oz. skinless, boneless duck breasts
- Duck fat (available online)
- Canola oil
- Zest and juice of 2 oranges
- 2 Tbs. soy sauce
- 1 cup olive oil
- 1 Tbs. five-spice powder
- Salt and pepper, to taste
- 1 cup shelled pistachios, toasted and finely chopped
- 1/2 cup panko bread crumbs
- 1/2 cup flour
- 1 cup black currant jelly
- 1 cup crème de cassis
- 4 cups duck stock (available online)
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