Cliff shares his tips for making crispy duck breast with a cilantro and cumin crust drizzled with an apricot gastrique!Watch #WorstCooks, Wednesdays at 9|8c from 1/5/22 to 2/23/22 + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3HL2V9kSubscribe to Food Network ▶ http://foodtv.com/YouTubeTwo premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Cumin Cilantro Duck Breast with Apricot Jus and Japanese EggplantRECIPE COURTESY OF CLIFF CROOKSLevel: IntermediateTotal: 55 minActive: 55 minYield: 2 servingsIngredients1/4 cup canola oil1/2 shallot, roughly chopped1 tablespoon pink peppercorns1 bay leaf4 sprigs thyme2 tablespoons sugar1/2 cup plus 1 tablespoon sherry vinegar1/2 cup red wine1 1/2 cups duck and veal demi-glace1/4 cup dried apricots, diced1 tablespoon unsalted butter2 duck breastsKosher salt and freshly ground black pepper2 tablespoons cumin seeds, toasted and coarsely ground1 small bunch cilantro stems, minced (about 1/3 cup)2 tablespoons honey2 baby Japanese eggplants, halved lengthwise and scored1/2 cup toasted hazelnuts, halvedMicro arugula, for garnishMicro bulls blood, for garnishMicro edible flowers, for garnishDirectionsSpecial equipment: a pastry brushHeat a medium saucepan with 2 tablespoons of the canola oil over medium-high heat. Add the shallots, pink peppercorns, bay leaf and 2 of the thyme sprigs. Cook, stirring occasionally, until the shallots are softened and translucent, 5 minutes. Add the sugar and 1/2 cup of the sherry vinegar. Bring to a boil, then reduce to a simmer and cook until reduced au sec (or until there is barely anything left), a few minutes. Add the red wine and continue to reduce until almost completely dry, 5 to 6 minutes. Add 1 cup of the demi-glace and cook for 5 minutes until reduced and slightly thickened.Heat 1 tablespoon of oil in a medium saucepan over medium heat, add the apricots and cook until softened. Strain the sauce into the saucepan with the apricots a. Add the remaining 1/2 cup demi-glace and reduce for 5 minutes until thickened. Stir in the butter and remaining 1 tablespoon sherry vinegar and remove from the heat.Score the skin on the duck in a crosshatch pattern, being careful not to cut into the meat. Season the duck on both sides with salt and pepper. Gently heat a dry cast-iron pan over low. Place the duck skin-side down into the pan and begin to slowly render the duck fat. Very slowly and gently, cook until most of the fat has rendered, about 20 minutes. Flip the duck and cook on the flesh side for 3 to 4 minutes, basting with some of the duck fat using the remaining 2 thyme sprigs, until the duck reaches an internal temperature of 130 degrees F for medium rare. Remove from the pan and allow to rest. Reserve some of the duck fat.Mix together the ground cumin and cilantro stems in a small bowl. Brush the crispy duck skin with the honey. Crust the duck with the cumin and cilantro stem mixture, making sure to firmly press onto the duck to ensure it’s nicely adhered. Slice the duck lengthwise.Season the eggplant with salt. Heat a large saute pan over medium-high heat with some of the reserved duck fat. Place the eggplant into the pan, flesh-side down. Cook until the flesh is golden brown and crispy, about 5 minutes.Serve the duck with the apricot jus alongside the eggplant. Garnish with the toasted hazelnuts and microgreens.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#AnneBurrell #CliffCrooks #WorstCooks #DuckBreast #FoodNetwork How to Make Cumin Cilantro Duck Breast with Cliff Crooks | Worst Cooks in America | Food Networkhttps://www.youtube.com/watch?v=LmqPRMHC6yY