MAPLE DUCK BREASTS

4 medium duck breasts, 6 ounces (170 g) each 1 tsp (5 mL) kosher or coarse salt 1/2 tsp (2.5 mL) fennel seeds 1 star anise pod 1 tsp (5 mL) coriander seeds 1 tsp (5 mL) whole black peppercorns 1/2 tsp (2.5 mL) crushed red pepper flakes (optional) Grated zest (rind) of 1 medium orange 2 tbsp (30 mL) butter or vegetable oil 1/4 cup (60 mL) dark maple syrup

Score the skin of the duck breasts with criss-cross slashes, being careful not to cut through the meat. Rub skin with salt and let stand at room temperature for 30 minutes. Using a spice grinder, grind together the fennel, star anise, coriander, peppercorns and pepper flakes. Place spice mixture in a bowl, stir in orange zest and rub the duck breasts with about 1 tbs (15 mL), of the blend. Preheat oven to 375 degrees (190 C). Heat an ovenproof frying pan over high heat for one minute. Add two duck breasts, skin side down, to the hot pan and cook for five to seven minutes without moving them, until the meat will come easily from the pan with tongs or a spatula. Transfer duck to a plate and repeat with the remaining two duck breasts. Lower heat to medium-low and pour off the rendered duck fat; store it for another occasion. Add butter to the pan and add the remaining spice mixture and the maple syrup, stirring to make a sauce. Working two breasts at a time, return duck to pan and increase heat slightly to medium. Cook for an extra six to eight minutes for medium-rare doneness (130 F/54 C), spooning maple sauce over the breasts as they cook. If duck is not medium-rare after eight minutes, transfer to the oven and roast for an additional five minutes or until it is mediumrare. Remove duck to a cutting board, skin side up and cook the remaining breasts. Let them rest on the cutting board for two minutes, then slice thinly and serve with the sauce on the side. Serves 4