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Chef Joshua Perkins  of The Globe – Atlanta, GA on
Josh Perkins

The Globe
75 5th St NW
Atlanta, GA 30308
(404) 541-1487

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Tandoori Spiced Duck Breast, Rosewater Dried Fruit Salad, House-Made Yogurt
Chef Joshua Perkins of The Globe – Atlanta, GA
Adapted by
November 2007

Yield: 4 Servings


Tandoori Spiced Duck Breasts:
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground caraway seed
  • 2 teaspoons cayenne
  • 2 teaspoons ground cumin seed
  • 2 teaspoons mustard powder
  • 2 teaspoons ginger powder
  • 4 teaspoons Spanish paprika
  • 2 teaspoons ground coriander seeds
  • 2 teaspoons sugar
  • 4 duck breasts
  • Salt, to taste
Rosewater Dried Fruit Salad:
  • ¼ cup sugar
  • ¼ cup orange juice
  • 1 cinnamon stick
  • 2 star anise
  • 70 grams dried dates
  • 70 grams dried apricots
  • 70 grams dried figs
  • 70 grams dried cherries
  • 70 grams dried currants
  • ½ cup pistachios
  • ½ Tablespoon rosewater

For the Tandoori Spiced Duck Breasts:
Combine all spices and rub the duck with half of the mixture, reserving the rest. Season to taste and reserve.

For the Rosewater Dried Fruit Salad:
Combine sugar, orange juice, cinnamon, and star anise over medium heat and simmer until syrupy. Meanwhile, cut all the dried fruit into bite-size pieces, combine in a mixing bowl with pistachios, and set aside. Strain the syrup over the fruit and discard the whole spices. Cover with plastic wrap and allow to rest until fruit is soft. Drizzle with rosewater and reserve.

To Assemble and Serve:
Preheat oven to 400°F. Combine ˝ cup yogurt with 1 Tablespoon of leftover Tandoori spice mix. In a large sauté pan over medium-high heat, sear the duck breasts skin-side down until crisp. Flip the breasts over and place in the oven for about 3 to 4 minutes, or until medium-rare. Remove from the oven and allow to rest for 2 minutes. Place about 1 cup of the dried fruit salad on each plate. Slice the duck breasts diagonally into about 4 slices and place over the salad. Finish with plain yogurt.

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