Pistachio and Chicharrón Crusted Duck Breast – Hunt To Eat

Ingredients

• 3 tbl Gochujang Paste
• 1 tbl Bulliet Rye Bourbon
• 2 tbl Brown Sugar
• 1 tbl Water
• 3 tsp Soy Sauce
• 3 tbl Orange Marmalade
• 2 1/2 tbl Lime Juice
• 2 tbl Lemon Juice
• 2 tbl Rice Vinegar
• 1 tbl Gulden's Spicy Brown Mustard
• 3 tsp Fresh Thyme Leaves
• 1 tbl Fresh Lime Zest
• 2 tsp Soy Sauce
• 1/4 cup Olive Oil
• 2 oz Shelled Pistachios
• 3/4 oz Chicharróns OR Salted Pork Rinds
• 2 tsp Lemon Pepper
• 2 tsp Kosher Salt
• 1 tbl Parsley
• 1 - 6 to 8oz. Wild Duck Breast (mallard used here)
• 4oz. Sweet Pea Leaves
• 2 tsp Kosher Salt & 1 tsp Black Pepper for Duck
• 1-Yellow Bell Pepper (halved & seeded)
• 2 fl. oz. Olive Oil (For coating the skillet for the duck)
• 1 tbl. Lemon, Lime and Orange Zest