GRILLED DUCK BREAST WITH PRICKLY PEAR BBQ SAUCE
This recipe by Chef Kirk Brooks is a winner from a Chef Recipe Contest at Maple Leaf Farms (http://www.mapleleaffarms.com). Good grilling recipe for boneless duck breasts to try in the summer.
Provided by DiscoverDuck
Categories Duck Breasts
Time 10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine BBQ sauce ingredients; simmer for one hour. Cover and place in refrigerator until cold, about 2 hours. Reserve 1 cup of BBQ sauce for basting.
- Pour remaining BBQ sauce over duck breasts. Marinate covered in the refrigerator for 1/2 hour. Turn breasts over; marinate for 1/2 hour more. Remove breasts; discard marinade.
- Preheat grill. On a well oiled grill, cook duck, skin side down, 7 minutes. Flip breast over, cook 3 minutes. While grilling, baste with reserved sauce. If needed, finish cooking in a 350°F oven to bring internal temperature to 155°F.
- Let duck breast rest 2 minutes. Slice duck breast across the grain. Fan slices on plate. Serve with cilantro garlic potato puree and green chile black beans. Garnish with parsley and habaneros.
Nutrition Facts : Calories 613.3, Fat 13.8, SaturatedFat 3.6, Cholesterol 163.2, Sodium 2622.6, Carbohydrate 90.1, Fiber 6.7, Sugar 68.2, Protein 33.5
SPICE RUBBED GRILLED DUCK BREAST WITH GRILLED PEACH AND GOAT CHEESE SALAD
Steps:
- Heat grill to medium. Put orange juice in a medium saucepan and cook until reduced by half. Add the blackberries and cook for 2 minutes. Strain the mixture into a bowl. Place the blackberries in another bowl and set aside.
- Mix together all the spices and rub the skin side of the duck with some of the rub. Season breasts with salt and drizzle with oil. Grill, rub side down until a crust forms, 3 to 4 minutes. Turn the breasts over and continue cooking to medium doneness, brushing with some of the orange-blackberry glaze every minute or so. Transfer to a large platter.
- Brush the cut side of the peaches with oil and season with salt and pepper. Grill the peaches, cut side down until slightly charred about 2 minutes. Turn over and grill for another minute. Arrange cut side up around the duck, or on another platter. Spoon some goat cheese into the peach hollows, scatter the arugula and pecans over, and then some of the cooked blackberries. Serve the remaining berries with the duck and peaches, if desired.
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 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
GRILLED DUCK BREASTS WITH RED WINE AND ORANGE SAUCE
From the November, 2008 Wine Enthusiast, this recipe is from French cookbook author Sophie Dudemaine's newest book, "Ducasse Made Sinple" which is based on Ducasse's encyclopedic "Grande Livre de Cuisine". Recommended wine pairing is a 2005 Reserve Cabernet Franc from Lieb Wine Cellars in Long Island (just threw that in for the serious wine enthusiasts out there). Yet to try but looks easy and tasty...DH clipped from the magazine and handed it over to me at breakfast, meaning, "Let's try this one!"... :-) What sets this apart is that there is pumpkin pie spice in the sauce and on the rub for the meat. Great to serve this with crispy potatoes or a creamy potato gratin and grean beans with shallots. Note: per a review that indicated the cooking time was incorrect, the "prep" time is listed as 15 but the "cook" time at an hour. I haven't changed anything, but wanted to indicate this in the recipe description to avoid confusion to others in the future. So the preparation of the sauce and the duck breasts can take approximately an hour in total.
Provided by Epi Curious
Categories < 4 Hours
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- To prepare the red wine and orange sauce.
- Combine the orange juice and honey in a large skillet and bring to a simmer over medium heat. Reduce, stirring frequently, until the mixture thickens to the consistency of a syrup, about 15 minutes.
- Add the vinegar, stir to combine, and cook for 2 minutes, stirring frequently. Add the wine, raise the heat to high and cook, stirring frequently, until the mixture reduces by half (8 to 10 minutes). Add the chicken stock and cook, stirring frequently, until the mixture reduces to a syrupy consistency, and there is about 1-1/2 cups of liquid remaining (10 to 15 minutes).
- Remove the pan from the heat, add the pumpkin pie spice, season with salt and pepper to taste and stir to incorporate. Add the butter and gently swirl with a wooden spoon until incorporated and the sauce takes on a satiny gloss. Keep the sauce war, over very low heat.
- To prepare the duck breasts:.
- Using a sharp knife, carefully remove about one-third of the fatty skin from the surface of each breast. With the tip of the knife, score the fat with a crosshatch design, being careful not to cut through to the meat. Spread the oil evenly over the duck breasts, then sprinkle them generously with salt and pepper. Sprinkle 2 teaspoons of the spice mixture over each breast, a teaspoon on the fatty side and a teaspoon on the other side, and press the spices into the surfaces.
- Heat a large skillet on medium heat. Place the duck breasts, skin side down, in the skillet, lower the heat just a notch to medium-low and cook for 7-8 minutes, until the skin is crisply browned. Spoon out the excess fat from the pan as it is rendered. Turn the breasts and cook 3-4 minutes, until the meat on the opposite side is lightly browned. Transfer the breasts to a cutting board and set aside to rest for 5 minutes; they will continue to cook while resting.
- Using a sharp carving knife, cut the duck breasts in half crosswise, then cut each half into 1/4 inch slices. Divide among six warmed serving plates, arranging the slices fat side up. Spoon the sauce over the duck and serve.
DOVES WITH PRICKLY PEAR BBQ SAUCE
I use whole doves for this, as they pluck so easily. If you don't have whole doves, it will still work but won't be as pretty. And for you non-hunters out there, use either squab or quail. The sauce can be refrigerated for several weeks beforehand.
Provided by Hank Shaw
Categories Appetizer
Time 40m
Number Of Ingredients 10
Steps:
- Coat the doves in olive oil and salt well. Set aside at room temperature while you make the sauce.
- If you are using fresh prickly pears (also called tunas in Latin shops), remove the spines and chop. My friend Elise has good instructions on how to prepare prickly pears. If you prefer using syrup, you can buy it online or make your own prickly pear syrup.
- Heat the lard or oil in a medium, heavy pot over medium-high heat and add the grated onion. Cook this, stirring often, until the onion just barely begins to brown. Add the chiltepin or other chiles and then the tequila or mescal, the prickly pear juice, a little salt and the agave syrup, if using. If you are using prickly pear syrup, follow this sequence: Add the chiles, then the tequila and let this boil down by half. Then add the prickly pear syrup and a little salt.
- Turn the heat to low and let this simmer until the flavors meld, about 15 to 20 minutes. Add lime juice to taste, then buzz the sauce in a blender to puree the onion. Taste the sauce for salt and seasonings, then put it back on the stove and let it cook down to a glaze.
- Get your grill blazing hot. Arrange the doves, breast side up, on the grill and paint the doves with the sauce. Cook for 3 to 5 minutes with the grill lid open. Turn them on their sides and paint them again. Grill for a minute or two, just to get some caramelization on the skin and sauce. Flip and do the same with the other side. Finally, grill the doves on the breast side for 1 minute, just to brown. Take them off the grill, paint them one more time with the sauce and serve.
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 BLACK CHERRY-BALSAMIC REDUCTION
Duck breast has always been one of those foods that I adore in restaurants but have been insanely intimidated to cook. Not so for my dad. Oh, he enjoys it in restaurants all right (but not nearly as much as my mom, who I'm pretty sure has sampled duck at every restaurant that's served it when she was there since 1980), but he's not intimidated to cook it. In fact, he figured out the recipe for duck breast that is still one of the top preparations any of us has ever had. It comes from Alexander's, a restaurant in Roanoke, VA, and this is my dad's version of it. It is ridiculously wonderful.
Provided by sevencloves
Categories Duck Breasts
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Score the fat and skin of the duck breasts.
- Pour chicken broth and most of the vinegar into a saucepan over med-low heat. Add fruit spread and reduce for about half an hour, or until it's reduced by about 2/3. When duck is sliced, add the extra juices to your sauce.
- About 15 minutes before you want to serve dinner, roll your duck breasts in the remaining balsamic vinegar. You really only need a few tablespoons because it's just a simple coating.
- Heat your grill to medium heat and put the breasts on skin side up. Cook most of the way through, then flip for about a minute to get the skin crispy. You want most of the fat to have cooked off by this point, or you'll get crazy flames. Either way, there'll be some flare-up, but it should be controlled. If the flames get too high, flip it back over and finish cooking that way.
- Let rest for about 5 minutes, slice, and sprinkle with sea salt.
- Serve with balsamic cherry jus. We had steamed broccoli and roasted potatoes with the duck, and it was absolutely perfect.
Nutrition Facts : Calories 244.8, Fat 13.1, SaturatedFat 3.5, Cholesterol 163.2, Sodium 148.5, Carbohydrate 0.1, Protein 29.7
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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