That’s the combination of hunger and anger that makes us irrational and moody but can dissolve into nothingness after a single bite of a Cheddar Bay Biscuit..
Let cool.. Prick the skin of the duck breasts all over with a sharp kitchen fork.With a small sharp knife, score the skin of each breast a few times.
Place the breasts skin side up in a baking dish.Pour the coffee marinade over them, cover and refrigerate for at least 6 hours, or overnight..Remove the duck breasts from the marinade and pat them dry with paper towels; discard the marinade.
Heat a large skillet over medium-low heat.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.Grill, uncovered and undisturbed, until grill marks form on bottom, 2 to 3 minutes.
Remove watermelon from grill, and arrange, charred side up, on a large platter.Sprinkle watermelon evenly with flaky sea salt and remaining (about 2 teaspoons) chamomile mixture.. Make Ahead.
Chamomile mixture can be stored in an airtight container at room temperature up to 1 week..Find benne seeds and dried chamomile blossoms at specialty stores or online at.