Five Spice Grilled Duck With Citrus Sauce And Couscous Recipes

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SPICE RUBBED GRILLED DUCK BREAST WITH GRILLED PEACH AND GOAT CHEESE SALAD



Spice Rubbed Grilled Duck Breast with Grilled Peach and Goat Cheese Salad image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 cups orange juice
1 pint blackberries
1 tablespoon dry mustard
1 tablespoon sweet paprika
1 teaspoon chili de arbol
1/2 teaspoon ground cinnamon
1/2 teaspoons five-spice powder
1/2 teaspoon ground coriander
4 duck breasts, scored
Salt and freshly ground black pepper
Canola oil
Ripe peaches, halved and pitted
8 ounces goat cheese, cut into pieces, softened
2 cups baby arugula
1/2 cup coarsely chopped pecans, toasted

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.

SPICE RUBBED GRILLED DUCK BREAST



Spice Rubbed Grilled Duck Breast image

Provided by Guy Fieri

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon five spice powder
1/2 teaspoon dry mustard
Kosher salt and freshly ground black pepper
4 duck breast halves
Oil, for the grill

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.

FIVE-SPICE DUCK TOSTADA WITH GINGER-CHILE CREAM DRESSING



Five-Spice Duck Tostada with Ginger-Chile Cream Dressing image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 29

2 tablespoons Szechuan peppercorns
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 tablespoon star anise
1 tablespoon garlic powder
3 tablespoons kosher salt
1 tablespoon curry powder
1 (5-pound) duck
1 tablespoon duck spice
8 (6-inch) flour tortillas
1 egg yolk
1 tablespoon peeled and chopped fresh ginger
2 teaspoons soy sauce
2 teaspoons rice vinegar
1/2 teaspoon Asian sesame oil
1/4 cup honey
1/2 teaspoon salt
2 teaspoons Dijon mustard
1 teaspoon Thai garlic-chili paste, see Cook's Note
2 teaspoons freshly squeezed lemon juice
3/4 cup canola oil
3/4 pound mixed baby salad greens
1/2 cup peeled and julienne carrot
1/2 cup julienned jicama
1/4 cup sliced green onion, white part only
1/4 cup dried cranberries
2 tablespoons macadamia nut pieces, toasted
1/2 cup diced mango
1/2 cup wonton chips, for garnish

Steps:

  • In a saute pan, toast the Szechuan peppercorns, coriander seeds, black peppercorns, and star anise over medium-high heat for 3 to 4 minutes, until fragrant. Remove from the heat and let cool. Grind the toasted spices in a coffee grinder to the consistency of course salt and pour into a small bowl. Add the garlic powder, salt, and curry powder and mix well.
  • Preheat the oven to 400 degrees F.
  • Prick the skin of the duck all over with the point of a very sharp knife. Rub the duck with the spice mixture. Place in a roasting pan and roast for 20 minutes. Decrease the temperature to 350 degrees F and cook for another 40 minutes, until the juices run clear when a thigh is pierced. Transfer the duck to a platter, reserving the duck fat in the pan.
  • When the duck cools, remove the skin and the meat and julienne both. Place the skin in a small saute pan. Add 2 tablespoons of the reserved duck drippings and saute slowly over low heat. Cook for about 15 minutes, until the fat is rendered from the skin and the skin is crispy. Transfer to paper towels to drain.
  • Place all the ingredients except the canola oil in a blender. Blend for 1 minute. With the motor running, slowly add the canola oil. If the dressing is too thick, add a small amount of water to thin it to desired consistency.
  • In a large bowl, mix the greens, carrot, jicama, green onion, cranberries, macadamia nuts, and mango. Drizzle with 3/4 cup of the dressing and toss to coat.
  • To assemble the dish, divide the dressed greens among the tortillas and mound in the center. Divide the duck meat among the salads. Top with the wonton strips and duck skin cracklings and serve.

FIVE-SPICE DUCK



Five-Spice Duck image

Provided by Food Network

Categories     main-dish

Time 2h47m

Yield 4 servings

Number Of Ingredients 12

4 teaspoons fennel seeds
1 cinnamon stick, broken up
6 whole star anise
1 teaspoon Szechwan peppercorns or 1/2 teaspoon cardamom seeds
1/2 teaspoon whole cloves
1 dried chipotle pepper, stem and seeds removed
1 tablespoon peeled and grated fresh ginger
1 tablespoon minced garlic
1/2 cup brown sugar
3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 ducks, about 5 pounds each, cavities cleaned, excess fat trimmed, rinsed and patted dry

Steps:

  • To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted spices in a spice mill or clean coffee grinder. Transfer the ground spices to a bowl. Add the ginger, garlic, brown sugar, salt, and pepper. Stir to combine well.
  • Pat spice rub generously all over the skin of the ducks, place them on a rack over a roasting pan, and refrigerate them, uncovered, for at least 2 hours, or, preferably overnight.
  • Preheat a grill.
  • When you are ready to cook the ducks, place them on a rotisserie over a grill with a drip pan set directly under the ducks. Keep the fire fairly low to avoid flare ups. Cook the ducks until the juices run clear and an instant read thermometer inserted into the thigh reads 175 degrees F, about 2 to 2 1/2 hours. Remove the ducks from the rotisserie and carve them into breast and leg-thigh portions.

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