Cumin Scented Duck Breasts with Peach Succotash
Ingredients
- 1 tablespoon cumin seeds
- 4 White Pekin duck breasts (8 ounces each)
- Salt and freshly ground pepper
- 2 ears of corn (unshucked)
- 1 large red bell pepper
- 4 tablespoons unsalted butter
- 2 large peaches—halved, pitted and cut into 1/2-inch dice
- 2 tablespoons water
- 2 tablespoons canola oil
- Cilantro sprigs, for garnish
Instructions
Cumin-Scented Duck Breasts with Peach Succotash serves 4 original recipe by Food & Wine.
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