Ingredients
- 1 fresh lemon
- 2 tbsp. whole black peppercorns
Directions
Remove the zest from the lemon carefully using a vegetable peeler or a zesting tool. Remove only the yellow part and none of the white pith. Mince the zest and place it in a small, bowl.
Place the peppercorns on a cutting board and crack them by pressing on them with the clean bottom of a heavy pot. (or whirl very briefly in a spice grinder - you want large coarse chunks. Add the cracked pepper to the zest.
This is the most important step! Using a wooden spoon or other sturdy tool (a mortar and pestle works well), mash the pepper and zest together. This helps release the citrus oils in the zest and combine them with the pepper.
Spread the zest and pepper on a foil-lined baking tray and place in oven and leave overnight.
- If you have a gas oven, the pilot light will keep the oven warm enough for the drying process.
- If you have an electric oven, set it to 200°.
The next day you can either mince the mixture by hand with a knife or whirl in a spice grinder or in a clean coffee grinder. Store in an airtight container.
This also makes an interesting seasoning if used with lime zest. Maybe try with orange next time (orange should be great with duck).
By CJ
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