This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Spice-Crusted Duck Breasts in Coconut Curry Pan Sauce

Spice blend

6 dried red Thai chiles
2 pods green cardamom
1 star anise
1½" stick of cinnamon, broken
2 whole cloves
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
½ teaspoon poppy seeds
10 whole black peppercorns
coconut oil
2 8-ounce duck breasts, skin on
kosher salt

Coconut curry sauce

1 tablespoon ginger, grated
¼ teaspoon turmeric powder
¼ teaspoon red chile powder
1 cup chicken or vegetable stock
1 cup full-fat canned coconut milk
1 lime, juiced
cilantro for garnish

In a large skillet, toast spices on medium-low, stirring and mixing for about 2 to 3 minutes, taking care not to burn. Cool, then blend in a coffee bean grinder. Mix a few drops of coconut oil into the spice blend until you have a crumbly paste.

Using a sharp knife, score the duck skin diagonally about halfway down through the fat in a crisscross pattern. Season generously with salt. Apply the spice paste liberally to both sides of the breasts, working it into the scored skin.

Heat a heavy skillet over low heat and place the duck breasts skin-side down. Adjust heat to medium-low; the fat should sizzle but not “pop.” Once the skin is crispy, about 15 minutes, flip the breasts. Cook for 2 to 3 more minutes, until internal temperature is 130°. Let rest on a wire rack while you make the sauce.

In the same skillet, heat a couple of tablespoons of the leftover duck fat over medium-high heat. Deglaze with stock, scraping the bottom to release the crispy bits. Add ginger, turmeric and chile powder. Stir, and bring to a boil. Add coconut milk and simmer until it boils again. Reduce to medium-low, and cook for 5 to 7 minutes to thicken. Finish with lime juice.

To serve: Cut breasts into ¼" diagonal slices. Serve over basmati rice with the sauce. Garnish with cilantro.