Spice Rubbed Grilled Duck Breast Food

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.

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILI GLAZE

Steps:

• Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides.
• Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.
• Combine all ingredients in a small bowl.
• Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.

CRISPY AND SPICY DUCK BREASTS

Steps:

• prick the duck breasts all over wit a fork.
• Mix together the garlic sambal oelek, honey, ketjap mani and five-spice powder and pour over the duck. Turn to coat and place them in a bowl or plastic zip lock bag and refrigerate for 3-24 hours.
• Prepare rice noodles according to package and drain well.
• Drain the duck and broil on a rack under high heat for about ten minutes, basting and turning occasionally .
• Heat the oils and toss the scallions and snow peas for 2 minutes. Sir in the remaining marinade and bring to a boil. Add the noodles.
• Serve on side of duck breast.

SPICE-RUBBED DUCK BREASTS WITH ROASTED GRAPES AND CAVOLO NERO

Steps:

• Grind first 6 ingredients in mortar with pestle or in spice mill until finely ground. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
• Score duck skin only (not flesh) in 1/2-inch diamond pattern. Sprinkle spice blend all over duck; gently massage into meat. Cover and chill overnight. Let stand at room temperature 1 hour before cooking. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Heat oil in heavy large pot over medium heat. Add garlic and sauté until beginning to brown, about 3 minutes. Add kale; sprinkle with salt and pepper. Toss until kale wilts. Add broth and bring to boil. Reduce heat to low; cover and cook until kale is tender, 8 to 10 minutes. Uncover pot. Increase heat to high and cook kale until almost all liquid is absorbed, about 3 minutes. Set aside.
• Heat heavy large ovenproof skillet over high heat. Add duck breasts, skin side down, to skillet. Cook until skin is browned and fat is rendered, about 8 minutes. Transfer duck, skin side up, to rimmed baking sheet and place in oven. Roast until cooked to desired doneness, 3 to 5 minutes for small duck breasts and 8 to 10 minutes for large duck breasts for medium-rare. Tent with foil to keep warm. Let rest 10 minutes.
• Meanwhile, pour off all but 1 tablespoon fat from skillet. Add grapes to skillet and roast in oven until skins begin to split, about 15 minutes.
• Gently rewarm kale. Thinly slice duck breasts. Arrange sliced duck on plates, dividing equally. Spoon kale alongside. Garnish with grapes and serve.
• *Also called culinary lavender buds; available at some supermarkets and farmers' markets, at many natural foods stores, and from deandeluca.com.

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILE GLAZE (GRILLED)

Steps:

• For the rub: combine all rub ingredients in a small bowl or jar with a tight fitting lid (the rub keeps well for months stored at room temperature in a jar with a tight-fitting lid).
• For the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and garlic and cook, stirring, until softened, about 5 minutes; do not brown. Add the chile paste and cook, stirring, for 1 minute. Whisk in the honey and soy sauce and simmer for just a minute, until the honey has melted. Let cool to room temperature. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using).
• For the duck: Heat your grill to medium. Set aside a few tablespoons of the glaze for brushing the cooked duck.
• Using the tip of a sharp knife, score the skin of the duck breasts in a crisscross pattern, being sure not to cut through to the flesh. Season with salt and pepper. Rub the skin side of each breast with a few teaspoons of the spice rub.
• Put the breasts skin side down on the grate (use the cooler part of the grill if cooking with charcoal) and grill until the skin begins to crisp, 6 to 8 minutes. Turn the breasts over, raise the heat to high or move to the hotter part of the grill, brush with the glaze, and grill, brushing often with the glaze, until medium-rare, 3 to 4 minutes more.
• Remove the breasts from the grill and brush with the reserved glaze. Let rest for 5 minutes, then cut each breast into 1/2 inch thick slices. Serve immediately, sprinkled with scallions.

SPICE-RUBBED DUCK BREASTS WITH PLUM SAUCE

Steps:

• Make the rub: in a bowl, combine all the rub ingredients; set aside.
• Use a sharp knife to trim excess fat from the duck breasts; if skin is very fatty, trim it to a thickness of ¼ inch.
• Score the skin in a diamond pattern.
• Coat both sides of the breasts evenly with the rub; cover with plastic wrap and marinate at room temperature for 30 minutes or in the refrigerator for up to several hours.
• Make the plum sauce: in a small saucepan over medium heat, stir the plum jam until liquefied and bubbling, 3-4 minutes.
• Add in the remaining sauce ingredients; cook and whisk frequently until smooth, about 2 minutes.
• Let the sauce cool to room temperature before serving.
• Grill the breasts, skin side down over Direct Low heat, until the internal temperature reaches 160°, 11-13 minutes, turning once halfway through the grilling time.
• The juices should be slightly pink, the skin golden brown and crisp.
• Remove from the grill and let rest 3-4 minutes.
• Slice thinly on the bias and serve warm with the sauce.

GRILLED DUCK BREASTS WITH DRIED CHERRY-ZINFANDEL SAUCE

Steps:

• Prepare a charcoal or gas grill for direct grilling over medium heat.
• To make the spice rub: in a small bowl, mix together the ginger, five-spice powder, white pepper and salt. Sprinkle generously on both sides of the duck breasts and rub into the breasts.
• To make the sauce: in a saucepan, combine the stock, wine, dried cherries, soy sauce, and corn syrup. Cook over high heat, stirring often, until reduced by about half, 7-10 minutes.
• Remove from heat.
• Stir in the cornstarch mixture and cook over medium heat for about 1 minute, stirring constantly, to thicken the sauce. Set aside and keep warm.
• Place the duck breasts, skin side down, on the grill, directly over medium heat. Cover the grill and cook until the duck is well-browned on the bottom side, 7-10 minutes, checking occasionally for flare-ups and moving the duck to a cooler part of the grill if needed.
• Turn and grill for 5 minutes more.
• Check for doneness by cutting into a breast or testing with an instant-read thermometer. Duck breasts should be cooked medium rare to medium, still pink at the center, or until an instant read thermometer registers 135 to 140 degrees F. Continue to cook as needed.
• Transfer to a platter, cover loosely with aluminum foil and let rest for 5 minutes. To serve, slice each duck breast on the diagonal and spoon the sauce over the slices.