Grilled Duck Breast With Roasted Strawberry And Rhubarb Sauce Food

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

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.

CRISPY PAN ROASTED DUCK WITH STRAWBERRY-RHUBARB CHUTNEY

Steps:

• For the Chutney 1. Place a medium sauté pan, lightly coated with olive oil, over medium high heat and sauté the onion until it is dark brown (about 5 minutes). Add the garlic, rhubarb, vinegar, brown sugar and chili flakes if using. Reduce the heat to a simmer and cook for 10 minutes until the rhubarb has softened and the liquid has reduced to a glaze. 2. Add the strawberries and mint and stir to combine. Turn off the heat and allow the strawberries to soften. For the Duck 1. Place a medium sauté pan over low heat. Place the duck breasts skin side down in the pan. Gently render the fat from the breasts, pouring the fat into a container as it renders. 2. When the skin is completely rendered and crispy (about 15 minutes), turn the breasts over and place the pan in the preheated oven for 5-7 minutes for medium rare. 3. Slice the breasts and spoon the chutney over the duck.

GRILLED WILD DUCK BREAST

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.

DUCK BREAST WITH BERRY SAUCE

Steps:

• Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
• To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

DUCK BREAST WITH RHUBARB-STRAWBERRY COMPOTE

Steps:

• In a small saucepan, combine the sugar and 1 cup of water into a syrup and bring to a boil over high heat. Lower the heat and simmer without stirring, 3 minutes. Put the rhubarb in a baking dish large enough to hold it in one layer. Add the syrup and bake until the rhubarb pieces are tender but still hold their shape, about 35 minutes. Allow to cool for 10 minutes before stirring in the strawberries.
• To prepare the duck, score the skin side of each breast with a knife, down to the meat. Make 1/4 - inch-deep scores on the other side, then season the breasts generously with salt and pepper.
• Place a large, heavy skillet over medium heat. When hot, add the duck breasts, skin-side down, and cook 10 minutes, lowering heat if they begin to smoke and spooning off excess fat as it accumulates in the pan. Turn, and cook on the other side until the breasts reach the desired doneness, about an additional 10 minutes for medium rare.
• Remove the duck from the pan, cover and allow to rest 5 minutes. Slice the meat thinly on the bias and serve with the compote, warmed or at room temperature.

GRESSINGHAM DUCK BREAST WITH RHUBARB SAUCE

Steps:

• 1. Preheat the oven to 180°C / 350°F / gas mark 4. With a sharp knife, cut the breasts and legs from the ducks. Keep the legs for another dish.
• 2. Put the carcasses in a roasting tin and cook in the oven for 1 - 1 1/2 hours, until brown. Remove the browned carcasses.
• 3. Put the roasting tin containing the meat juices over a medium heat and stir in the red wine for the rhubarb sauce. Bring to a boil and reduce until the liquid is syrupy.
• 4. To make the duck stock, heat a little olive oil in a heavy-bottomed pan and fry the carrots and celery until light brown. Add the onions and garlic and cook, stirring, until golden brown, then add the duck carcasses and cover with water. Bring to a boil and simmer for 4 hours, skimming off any scum that rises to the surface.
• 5. Strain the stock into a clean saucepan. Bring to a boil and reduce until it is thick enough to coat the back of a spoon.
• 6. Preheat the oven to 200°C / 400°F / gas mark 6. Season the duck breasts. Heat a little olive oil in a very hot frying pan and quickly sear the breasts until golden on both sides, then roast in the hot oven for approximately 10 minutes. Rest the meat for 5 minutes.
• 7. Meanwhile, to make the rhubarb sauce, poach the rhubarb in 565ml (1 pint) water with the sugar, vanilla seeds, star anise and cinnamon until the rhubarb is tender but still chunky. Remove the whole spices and gently stir in 140ml (1/4 pint) reduced duck stock and the red wine reduction.
• 8. Thinly slice the duck breasts and spoon around the rhubarb sauce.

SEARED DUCK BREAST WITH GINGER RHUBARB SAUCE

Steps:

• Combine first 5 ingredients in a large saucepan. Bring to a boil; cook until reduced to 1 cup (about 18 minutes).
• Stir in preserves and 1/4 teaspoon salt; cook 1 minute. Strain wine mixture through a sieve over a bowl. Discard solids.
• Sprinkle duck with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat.
• Add duck; cook 5 minutes on each side or until desired degree of doneness. Cut duck diagonally across the grain into thin slices; serve with sauce.