Sicilian Spiced Duck Breast With Preserved Orange

• 4 pieces dried orange zest
• 2 tablespoons fennel seeds
• 2 tablespoons sweet paprika
• 1 teaspoon crushed red pepper
• 1/4 teaspoon broken pieces from a whole cinnamon stick
• 1/4 teaspoon sweet smoked paprika (pimenton)
• 4 boneless, skin-on duck breasts, about 6 ounces each
• 1 orange
• extra virgin olive oil
• 1/2 cup thinly sliced shallots
• kosher salt
• pinch of crushed red pepper
• 2 cups chicken stock
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 clove garlic, smashed
• kosher salt
• extra virgin olive oil
• 1 tablespoon chopped fresh chives
• 8 slices preserved orange

1. In a small saute pan, toast the dried orange zest, fennel seeds, sweet paprika, crushed red pepper, cinnamon and smoked paprika over low heat, shaking the pan occasionally, until fragrant, 2 to 3 minutes.
2. Let cool briefly, then grind finely in a spice grinder.
3. With a sharp knife, trim the duck breasts of excess fat and score the skin side of the duck in a diamond pattern, being careful not to cut all the way through to the meat.
4. Turn the breasts over and season the flesh side only of the duck with 1 tablespoon of the spices.
5. Cover and refrigerate for at least 4 hours and up to 24 hours.

orange zest, fennel seeds, sweet paprika, red pepper, cinnamon stick, sweet smoked paprika, duck breasts, orange, extra virgin olive oil, shallots, kosher salt, red pepper, chicken stock, rosemary, thyme, clove garlic, kosher salt, extra virgin olive oil, fresh chives, orange

Taken from www.foodrepublic.com/recipes/sicilian-spiced-duck-breast-with-preserved-orange-recipe/ (may not work)