How To Make Pistachio-Crusted Duck Breasts - Best Recipe | Charleston Magazine
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Cooking tools:
- Mixing bowl
- Dish
- Refrigerator
- Oven
- Stove
- Nonstick skillet
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
Ingredients
- 8 four- to six-oz. skinless, boneless duck breasts
- Duck fat (available online)
- Canola oil
- Duck Marinade
- Zest and juice of 2 oranges
- 2 Tbs. soy sauce
- 1 cup olive oil
- 1 Tbs. five-spice powder
- Salt
- pepper
- Pistachio Crust
- 1 cup shelled pistachios, toasted and finely chopped
- 1/2 cup panko bread crumbs
- 1/2 cup flour
- Cassis-Currant Glaze
- 1 cup black currant jelly
- 1 cup crème de cassis
- 4 cups duck stock (available online)
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