Ingredients
- 2 whole star anise pods
- 1 teaspoon black peppercorns
- 2 teaspoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 6 6-ounce boneless Pekin duck breasts, skin lightly scored in a crosshatch pattern
- Salt
Description
Inspired By Behroush Sharifi's Spices And By Tagine Blends From Morocco, New Orleans Chef John Besh Of Restaurant August Created A Flavoring Mix Of Cinnamon, Star Anise, Black Pepper And Sugar To Sprinkle On The Duck Breasts. The Spices Provide Terrif
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