Grilled Duck Breast With Miso Ginger And Orange Recipes

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.

WOOD-FIRED DUCK BREAST WITH CHICORIES AND MISO KUMQUAT DRESSING

Steps:

• Preheat the oven to 425 degrees F or start a wood burning oven.
• For the duck: Score the duck breast in a 1/4-inch cross hatch, salt the skin and allow to sit skin-side down on a tray for 25 minutes.
• To cook the duck breasts, pat the skin dry and place the breasts skin-side down in a large cast-iron skillet over medium-low heat. Begin to render the fat out of the skin. Allow the duck to roast for 18 to 20 minutes. Once the skin is golden brown, turn and tap the flesh side on the pan for a quick second, then return to the skin side and put into the hot oven for 2 to 3 minutes. Remove the duck breasts from the pan and allow to rest for10 minutes before slicing into 1/2-inch-thick slices.
• For the potatoes: Place the cast-iron pan back over medium heat and add the thyme and fingerling potatoes. Once they begin to get color on them, after a couple of minutes, finish the potatoes in the oven and allow to cook until golden brown, about 20 minutes. Remove the potatoes from the pan and set aside on a plate.
• For the jus: Add the duck stock and thyme to the pan, return it to the oven and allow to cook for 8 to 10 minutes. Pull the pan out of the oven and swirl in the butter and salt.
• For the vinaigrette: Add the orange juice, vinegar, Dijon, miso and thyme to the carafe of a high-speed blender. With the blender on, stream in the olive oil and grapeseed oil. Add the salt and pepper and set aside in a bowl. Fold in the sliced kumquats and cayenne and set aside.
• To serve: Line a platter with the radicchio and endive leaves. Place the sliced duck breasts over top of the chicories and top with the roasted potatoes and jus. Drizzle some of the vinaigrette over the platter and garnish with orange zest.

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.