Monday, September 17, 2012

Grilled Honey Duck Breast

A lot of us love Duck breast, or as we call them in French, Magrets de canard. But...the traditional stove top cooking method leaves the whole house smelling fat!!!
Grilling the duck allows the skin to become really crusty, without cooking the breast in an inch of fat. And rubbed with honey, served with a peach sauce...Yummm!!!!

Grilled Honey Duck Breast

Serves 4

4 duck breasts
3 Tbsp good quality honey (i used a blueberry honey, very smooth and not overwhelming)
Salt and pepper

Score the skin of the duck breasts, two ways, making a diamond pattern. Do not go too deep as you do not want to reach the meat.

Rub the breasts with the honey, and season with salt and pepper.

Heat the grill on medium, place the duck skin side first and lower the heat to low. Cook for about 3 minutes, open. Turn the duck meat side down and raise the heat back to medium. Cook for another 3 minutes. Pivot the duck to get diamond-shape grill marks, and cook another 2 minutes. Flip one last time to skin side, making again diamond-shape grill marks and cook for another couple of minutes, until the skin gets nicely brown and crispy.

Transfer to a cutting board and let rest for 5 minutes.

Slice the breast from the short side and serve with wild rice and a Spicy peach sauce.

Bon Appetit!!!

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