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There's a very simple trick to making sure that your grilled barbecue duck breast is supremely moist and wonderfully crispy skin. You can see in the picture above that the skin is beautifully brown and crisp. The secret is in the way the duck breast is cooked and that is to cook it skin side to the heat because this removes a lot of the fat and at the same time gently cooks the meat.
When duck breast is cooked and sliced correctly, it is magnificent. Over two decades ago, I had a chance encounter in my restaurant kitchen with a duck farmer. He was watching me cook duck breast the way that I had learned to do it in France, and shaking his head with disapproval the whole time.
The secret to cooking duck perfectly is in slow-roasting, and the best place to do that is on the grill or in the smoker. Before you get started cooking a duck, there are key points you should know. Duck doesn't cook like chicken, and it doesn't taste like chicken. Duck is entirely dark meat—even the breasts—and duck has a thick layer of greasy fat that you certainly don't want to eat.
She coats the meat with her favorite spice rub—a blend of coriander, chile powder and cumin—then cooks it on the grill until the skin gets crispy. In a medium saucepan, boil the vinegar over high heat until reduced by half, about 7 minutes. Add the blackberries and cook, stirring very gently, until they are just softened, about 2 minutes.
Learn how to make a dish served with orange-spiced leek and sweet-potato puree. Excellent recipe. A tip for those who want to eliminate the "wild game" taste as much as possible is to soak the duck breasts in salted ice water for about an hour before using.
Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Member recipe by gressingham. A delicious duck recipe with Honey, Ginger and Soy Sauce perfect for long sunny days.
Grilled duck breast, or in the case of these photos, grilled goose breast. First, what sort of meat do you have? A typical store-bought duck or goose breast will be extremely fatty, as will the breasts on wild ducks like California pintails or grain-fed mallards. Green-winged teal can also be super fat.
Mix balsamic vinegar, duck or veal stock, honey and ginger. Pour in a shallow dish and add duck breasts, skin side up. Let marinate for 1 to 2 hours in the refrigerator.
Chicken and Turkey. We like to refer to duck as the other red meat. The brightly flavored bird lends itself perfectly to high heat grilling much like a good ribeye steak. There are two tricks to cooking duck breast successfully: do not overcook the meat, duck breast can be served medium and grill skin side down to render as much fat as you can for crispy skin.