Set chile puree aside.. Heat oil in a medium deep skillet over medium-high.

Add the duck breasts, skin side down, the whole cardamom pods and the broken cinnamon sticks and cook for three minutes.Scatter the coffee beans around the duck breasts and cook, gradually increasing the heat as the duck breasts render their fat, for about 4 minutes longer, or until the skin is crisp and brown..

Transfer the duck breasts to plate and discard the coffee beans and spices.Return the duck, skin side up to the skillet, add the port or Madeira and bring to a simmer over medium-low heat.Braise the duck breasts for 5 minutes.

Remove from the heat and let stand 5 minutes to finish cooking.. To serve, cut the duck breasts into 1/2-inch thick slices and fan them out on four plates.Drizzle the pan juices over the duck and serve immediately with the.

Originally appeared: September 2012.It’s primetime for.

right now, and we couldn't be happier about it.In a saucepan, bring the stock to a simmer; cover and keep warm.

In a medium enameled cast-iron casserole, melt the butter in the oil.Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes.

Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes.Spoon half of the beets into a small bowl.. Add the rice to the casserole and cook, stirring, for 2 minutes.