Grilled Duck Breast With Roasted Strawberry And Rhubarb Sauce Recipes

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.

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

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.

GRILLED ASIAN DUCK BREASTS

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.

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.

GRILLED DUCK BREAST WITH ROASTED STRAWBERRY AND RHUBARB SAUCE

Steps:

• Preheat oven to 400 degrees Toss strawberries and rhubarb with sugar, zest, orange juice, pinch of salt and place on rimmed baking sheet. Bake for 25 minutes until rhubarb and strawberries have given up juices and rhubarb is tender. Drain and reserve fruit. Reduce juices in saucepan until syrupy. Add fruit to reduced juices. Taste for seasoning and reserve in refrigerator. Trim excess skin from duck breasts. Score skin making 1/8 inch deep score marks. Generously season with salt and pepper. Cover and refrigerate for several hours or overnight. Preheat stove top grill or prepare charcoal fire. Put breasts skin side down and grill for ten minutes or until skin is beautifully brown. Turn and cook for 4-5 minutes more for medium rare. Remove, rest for at least 10 minutes. Reheat strawberry and rhubarb mixture, add duck juices to mixture, and taste for seasoning. Slice duck breast thinly. Sprinkle with Maldon salt and serve with strawberry and rhubarb sauce. Very nice with Pinot Noir or Valpolicella.

DUCK BREASTS WITH RASPBERRY SAUCE

Steps:

• Score the skin of the duck breasts, being careful not to cut into the meat. Season with salt and pepper on both sides, then place into a cold skillet, skin side down.
• Turn on the flame to medium-low, and slowly cook the duck until much of the fat has rendered out, and the skin begins to get crispy. (It will not be fully cooked at this point).
• Remove most of the rendered fat from the pan, and reserve for another use. Set the duck aside while the sauce cooks.
• In another small pan, combine the raspberries, cinnamon, sugar, vinegar, and water. Cook over medium low heat until the berries are soft and the sugar has dissolved. Place in a blender and puree until smooth.Return the duck to medium low heat, this time skin side up. Continue to cook until the meat reaches your desired degree of doneness (I cook it to medium rare).
• Let the duck rest for 5 minutes, then place on serving dishes and drizzle with the raspberry sauce.