Steen’s Lacquered Duck Steen’s Lacquered Duck Troy Deano March 27, 2013 Comments Steen’s Lacquered Duck Serves 2. Recipe is by chef Troy Deano of 18 Steak at L’Auberge Casino & Hotel, Baton Rouge, who says that he tries to use the whole duck. The breasts are used for this recipe, but wings are great for frying and legs and thighs can be used for confit, Deano says. At 18 Steak, Deano says this dish is served with grits, house-made pickled strawberries and braised market greens. 2 duck breasts 1 oz. Steen’s Cane Syrup 1 tsp. yellow mustard seed 1 tsp. black peppercorns ¼ tsp. coriander seeds ½ oz olive oil Pinch of Salt 1. Mix all ingredients and let marinate overnight, at least 10 hours. 2. Place sauté pan with olive oil over medium heat. Once pan is hot, add duck breast skin side down to slightly render the fat. Spoon the rendered fat back over the duck breast. 3. Place the sauté pan in the oven for about five minutes depending on desired temperature of duck. 4. Pull from oven, let rest 5 minutes before slicing. Season as desired.