Here’s an easy favorite from the first The Sporting Chef cookbook. Six ingredients and about fifteen minutes of preparation and cooking time. Buy your sesame seeds in the plastic bags hanging in the Hispanic section of the grocery store rather than in the regular spice section. They are a lot cheaper!
Sesame Crusted Duck
- 6 - 8 duck breast halves skin either removed or intact (your choice)
- 1/2 cup whole grain or Dijon-style mustard
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 cup sesame seeds
- 3 tablespoons oil preferably peanut oil
- In a medium bowl, combine pepper, salt and sesame seeds.
- Coat each breast with mustard.
- Press each breast evenly into seed mixture, coating both sides with seeds.
- In a large skillet over medium heat, heat oil and cook each breast on both sides until sesame seeds turn golden brown.
- Turn each side gently only once to keep seed crust intact.
- Stick on a skewer for easy app eating