April 03, 2013
Makes one serving. Recipe is from chef Chris Wadsworth of Restaurant IPO, 421 Third St., Baton Rouge. Wadsworth uses Chappapeela duck breasts for this recipe.
1 oz. olive oil
1/4 cup brown sugar
1/4 cup Community Coffee French Roast grinds
1 duck breast, skin on
1/2 tsp. sea salt
1/2 tsp. black pepper
3 oz. Tin Roof Coffee Porter
1 oz. cane syrup
1. Preheat skillet on medium heat with an ounce of olive oil.
2. Mix sugar and coffee grinds in a bowl and set aside. Remove skin from duck breast and fry the skin until it’s crispy in a separate pan, making a duck skin crackling. Set aside.
3. Add the seasoned duck breast to the coffee rub, coating all sides. Sear in a skillet, cooking to an internal temperature of 140 degrees, then set aside and allow to rest.
4. Simmer porter and cane syrup, reducing by half. Add the berries and remove from heat. Slice duck breast on the bias, plating with the coffee and berry compote and garnishing with the crackling.