Four-Spice Duck Breasts with Carrots

• 2 pounds medium carrots, preferably mixed colors, halved lengthwise
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon coriander seeds, finely crushed
• 1 teaspoon ground cumin
• Kosher salt
• Freshly ground pepper
• 1 teaspoon coriander seeds
• 1 teaspoon ground cinnamon
• 1 star anise pod
• 1/2 teaspoon cumin seed
• Four 10-ounce Muscovy duck breast halves, excess fat removed and skin scored
• Kosher salt
• Freshly ground pepper

1. Prepare the Carrots Preheat the oven to 400.
2. On 2 large rimmed baking sheets, toss the carrots with the olive oil, coriander and cumin.
3. Season with salt and pepper and roast for about 25 minutes, until crisp-tender; keep warm.
4. Leave the oven on.
5. Prepare the Duck In a skillet, toast the coriander, cinnamon, star anise and cumin over moderate heat, shaking the skillet, until fragrant, 2 minutes.
6. Transfer the spices to a grinder and let cool, then grind to a powder.
7. Prepare the Duck Season the duck breasts with salt and pepper and rub all over with the spice mix.
8. Heat a large cast-iron skillet.
9. Add the duck, skin side down.
10. Cook over moderate heat, spooning off the fat, until golden and just crisp, about 7 minutes.
11. Turn the duck skin side up.
12. Transfer the skillet to the oven and roast the duck for about 7 minutes, until medium-rare within.
13. Transfer the duck breasts to a carving board and let rest for 5 minutes.
14. Thinly slice crosswise and serve with the carrots.

carrots, extravirgin olive oil, coriander seeds, ground cumin, kosher salt, freshly ground pepper, coriander seeds, ground cinnamon, anise pod, cumin, muscovy, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/four-spice-duck-breasts-carrots (may not work)