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Ingredients

• 2 Tbs. black peppercorns
• 1 star anise
• 3/4 tsp. ground cardamom
• 1/4 tsp. ground cinnamon
• 1 1/2 tsp. sugar
• 6 boneless Peking duck breast halves, each 6 to 8 oz.
• Kosher salt and freshly ground pepper, to taste
  
  

• 1 tsp. canola oil
• 1 small yellow onion, thinly sliced
• 1 cup dried figs, roughly chopped
• 1/4 cup rice wine vinegar
• 2 Tbs. sugar
• 2 cups chicken stock
• 2 cups beef broth
• Kosher salt and freshly ground pepper, to taste
  
  
• Olive oil for brushing
• Truffled white corn polenta with kale for serving (see related recipe at left)

Description

The Chef Of Several New Orleans Restaurants, John Besh Prepares Soul-warming Dishes Made With Local Ingredients, Blending Contemporary Style With An Homage To The Past. His Inspiration For This Duck Recipe? "During A Louisiana Autumn, The Scent Of Bu

Williams-Sonoma