Geoffrey Zakarian Recipes | Duck Breast with Buckwheat Pilaf

Name: Geoffrey Zakarian Recipes | Duck Breast with Buckwheat Pilaf
Ingredients: For the Spice Rub: ½ teaspoon cumin seeds; For the Spice Rub: ½ teaspoon allspice berries; For the Spice Rub: ½ teaspoon fennel seeds; For the Spice Rub: ½ teaspoon coriander seeds; For the Spice Rub: 10 whole cloves; For the Spice Rub: 5 cardamom pods; For the Spice Rub: 2 pieces star anise; For the Spice Rub: 3 dried bay leaves; For the Spice Rub: ½ teaspoon ground turmeric; For the Spice Rub: ½ teaspoon Madras curry powder; For the Duck: 3 duck breasts (magret; 1 pound each); For the Duck: 2 tablespoons duck fat or Clarified Butter; For the Duck: Kosher salt and freshly ground black pepper to taste; For the Duck: ½ cup port wine; For the Duck: 1½ tablespoons unsalted butter, diced; Buckwheat Pilaf (recipe follows): About 30 strands uncooked angel-hair pasta; Buckwheat Pilaf (recipe follows): 1 tablespoon extra-virgin olive oil; Buckwheat Pilaf (recipe follows): 1 large shallot, minced; Buckwheat Pilaf (recipe follows): 1½ cups whole buckwheat groats (preferably untoasted); Buckwheat Pilaf (recipe follows): 3 cups Chicken Stock (page 262, or low sodium canned); Buckwheat Pilaf (recipe follows): ¼ cup finely chopped flat-leaf parsley; Buckwheat Pilaf (recipe follows): 3 tablespoons fresh lemon juice (1 lemon); Buckwheat Pilaf (recipe follows): Kosher salt and freshly ground black pepper to taste

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Serves 6

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Ingredients

For the Spice Rub: ½ teaspoon cumin seeds
For the Spice Rub: ½ teaspoon allspice berries
For the Spice Rub: ½ teaspoon fennel seeds
For the Spice Rub: ½ teaspoon coriander seeds
For the Spice Rub: 10 whole cloves
For the Spice Rub: 5 cardamom pods
For the Spice Rub: 2 pieces star anise
For the Spice Rub: 3 dried bay leaves
For the Spice Rub: ½ teaspoon ground turmeric
For the Spice Rub: ½ teaspoon Madras curry powder
For the Duck: 3 duck breasts (magret; 1 pound each)
For the Duck: 2 tablespoons duck fat or Clarified Butter
For the Duck: Kosher salt and freshly ground black pepper to taste
For the Duck: ½ cup port wine
For the Duck: 1½ tablespoons unsalted butter, diced
Buckwheat Pilaf (recipe follows): About 30 strands uncooked angel-hair pasta
Buckwheat Pilaf (recipe follows): 1 tablespoon extra-virgin olive oil
Buckwheat Pilaf (recipe follows): 1 large shallot, minced
Buckwheat Pilaf (recipe follows): 1½ cups whole buckwheat groats (preferably untoasted)
Buckwheat Pilaf (recipe follows): 3 cups Chicken Stock (page 262, or low sodium canned)
Buckwheat Pilaf (recipe follows): ¼ cup finely chopped flat-leaf parsley
Buckwheat Pilaf (recipe follows): 3 tablespoons fresh lemon juice (1 lemon)
Buckwheat Pilaf (recipe follows): Kosher salt and freshly ground black pepper to taste