Grilled Duck Breast With Minted Peas Food

GRILLED DUCK BREAST

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.

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.

GRILLED DUCK BREAST WITH MISO, GINGER AND ORANGE

Steps:

• Trim duck breasts of extraneous fat (or ask your butcher to trim them) and score the skin. Season very lightly with salt and generously with coarsely ground pepper.
• Make the marinade: In a mixing bowl, whisk together miso, soy sauce, sake, orange zest, ginger, garlic, cayenne and sesame oil. Remove 1/4 cup of the marinade and combine it with 2 tablespoons orange juice to make a dressing; set aside. Add remaining 2 tablespoons orange juice to the marinade in the mixing bowl.
• Lay duck in a shallow pan and pour the marinade over, making sure meat is well coated. Let sit at room temperature for at least 1 hour. If you wish, cover and refrigerate for up to 1 day; bring to room temperature before proceeding.
• Prepare a bed of medium-hot coals in a grill, or heat a stovetop grill or cast-iron pan to medium hot. Cook duck breasts skin-side down for 8 to 10 minutes, until fat is rendered and skin is nicely colored. (See note.) Turn and cook on the other side for 3 or 4 minutes, until internal temperature registers 125 degrees. Remove from heat and let rest at least 10 minutes.
• Meanwhile, bring a pot of well-salted water to a boil. Cook green beans for 1 to 2 minutes, until firm-tender. Drain green beans and rinse with cool water; blot dry.
• Slice duck crosswise about 1/8-inch thick. Line a platter with lettuce leaves. Place several slices of duck on each leaf, along with a couple of mango slices. Arrange green beans over the top and garnish with watercress, if using. Drizzle reserved dressing over everything, sprinkle with scallions and serve.