GRILLED DUCK BREAST
Any species of duck or goose will work with this recipe. I prefer to grill larger duck and goose breasts because they don't cook up instantaneously like, say, skinless teal breasts do. Serve with summer vegetables of your choice. I generally raid my garden for whatever is handy. If you are looking for a starch, bread's a good, hot-weather choice, but so would grilled potatoes or grilled sweet potatoes. To drink? A dry rosé, a light red like a Pinot Noir or Gamay or Grenache, or a light, crisp beer. My choice would be a pale ale.
Provided by Hank Shaw
Categories Main Course
Time 45m
Number Of Ingredients 5
Steps:
- Take your duck breasts out of the fridge and salt them well. Let them sit on the counter for 30 minutes to come to room temperature. If you are working with skinless breasts, keep wild duck breasts in the fridge and take domestic duck or goose breasts out of the fridge only 15 minutes before you cook them.
- Get your grill ready by setting up a hot side and a cooler side. Make sure the grates are clean. When you are ready, pat the duck dry with paper towels and coat them with a little oil. Set the duck breasts skin side down on the hot side of the grill. Keep the cover open, and have a spray bottle of water ready. If the breasts are skinless, you won't have flare-ups. If they are skin-on but fairly lean, there might be one or two, but it'll be OK. If they are fat, however, you will need to be diligent with the spray bottle to douse flare-ups. Keep grilling the skin side until the skin is nice and crispy, about 6 to 8 minutes.
- Turn the duck over and grill on the meat side until they're nicely browned, about 2 minutes on a hot grill.
- Move the duck to the cooler side of the grill and poke it with your finger. Use the finger test for doneness to determine how done the breasts are. Chances are with larger duck breasts and definitely with goose breasts, you'll need to finish them with the grill covered on the cool side of the grill for a few minutes. How long? It depends, so check, using the finger test, every 90 seconds or so.
- When the duck is ready, move it to a plate and let it rest uncovered, skin side up, for 5 minutes before slicing.
Nutrition Facts : Calories 278 kcal, Protein 45 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 174 mg, Sodium 129 mg, ServingSize 1 serving
GRILLED DUCK BREAST WITH CHIPOTLE RANCH DRESSING
Make and share this Grilled Duck Breast With Chipotle Ranch Dressing recipe from Food.com.
Provided by lazyme
Categories Salad Dressings
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Duck Breast:
- Prepare the grill.
- Brush the duck breasts with peanut oil and rub with chile powder.
- Put the duck on the grill skin side up and cook for three minutes.
- Turn skin side down and cook for three more minutes.
- Internal temperature should be 140 degrees F. for rare.
- Cook longer if you want the duck more done.
- Serve over salad greens with the chipotle ranch dressing.
- Chipotle Ranch Dressing:
- Smash the garlic and put into a blender.
- Scrape the resulting garlic paste into a small bowl; add salt, sour cream, buttermilk and chipotle and pulse to blend well.
- Put in a bowl, add the cilantro and scallions or chives and stir well.
- Per Serving (excluding unknown items): 163 Calories; 15g Fat (81.0%.
- calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 18mg.
- Cholesterol; 585mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
- NOTES : For great flavor, KEEP THE FAT ON THE DUCK. Score some.
- slits in it and allow the fat to naturally render during the cooking process. The result will be a deliciously crispy outside and tender inside! If you remove the fat, the duck meat will be dry. The duck breast can also be served with rice or potatoes and a vegetable for a heartier dinner.
Nutrition Facts : Calories 656.6, Fat 41.7, SaturatedFat 13.3, Cholesterol 343.9, Sodium 869.6, Carbohydrate 6.8, Fiber 2.2, Sugar 1.5, Protein 61.8
SPICE RUBBED GRILLED DUCK BREAST
Steps:
- Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.
- Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.
BROILED DUCK BREASTS WITH ORANGE CHIPOTLE SAUCE
Categories Duck Broil Quick & Easy Lime Orange Hot Pepper Cinnamon Maple Syrup Gourmet
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Make sauce:
- Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Let stand while duck broils.
- Prepare duck:
- Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler with pan 5 to 6 inches from heat.
- Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for Muscovy, then turn over and broil until thermometer inserted horizontally into center of a breast registers 130°F (see cooks' note, below), 8 to 10 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.
- Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce.
GRILLED DUCK BREAST WITH PEPPER JELLY GLAZE
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Wash and dry duck breasts. Mix together salt, pepper, thyme and rosemary. Sprinkle the mixture over the skin side of the breasts, and refrigerate for several hours or let stand about 1/2 hour before cooking.
- Make the glaze: combine the shallots, vinegar and stock in a small pot and bring to a boil. Reduce heat, and simmer until liquid is reduced to about a cup. Whisk in the pepper jelly, and then the butter. Season to taste with salt and pepper. Add the jalapeno, if desired. Add more vinegar if sauce is too sweet.
- Grill or saute skin-side down for about 6 minutes; then turn and cook about 2 minutes longer, depending on how rare you want the breasts. Remove from heat; let stand about 2 minutes; then, slice on the diagonal into 5 or 6 pieces and arrange on plate, skin side up. Spoon glaze over the top.
Nutrition Facts : @context http, Calories 759, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 69 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 24 grams, Sodium 682 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED WILD DUCK BREAST
A simple way to treat SMALL duck - and it's a HUGE hit! It's like having steak. Use the breasts, save the rest of the bird for a stew or stock.
Provided by Spencer & Serena
Categories Meat and Poultry Recipes Game Meats Duck
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
- Preheat a grill for medium-high heat.
- Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 4.8 g, Cholesterol 222.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 43.2 g, SaturatedFat 1.8 g, Sodium 346.3 mg, Sugar 1.8 g
GRILLED ASIAN DUCK BREASTS
i love this with spicy tamari noodles and jasmine rice. an asian slaw and lime sorbet, and you have an easy summer dinner
Provided by chia2160
Categories Duck
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- preheat grill.
- trim fat from breasts to 1/4 inch.
- score in a diamond pattern, rub in salt and 5 spice powder.
- meanwhile make sauce ingredients and simmer
- put duck breasts on grill fat side down, grill for 10 minutes
- turn over and grill, then slice thinly and serve with sauce.
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