Use to make Junoon chef Vikas Khanna's Tellicherry Duck Breast.

The Martha Stewart Show, March 2011, The Martha Stewart Show, Episode 6111

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Recipe Summary

Yield:
Makes 1 1/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix all ingredients together in a small bowl. Working in batches, transfer mixture to a spice grinder; grind to form a very fine powder.

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Cook's Notes

Spices may be kept in a nonreactive airtight container at room temperature for up to 3 months.

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