Best Grilled Spiced Duck Breast With Blackberries Recipes

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.

DUCK WITH BLACKBERRY SAUCE

Steps:

• Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat.
• Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes.
• Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel.
• Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes.
• Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon.
• Mix in cognac and maple syrup.
• Set sauce aside. (Can be prepared 1 day ahead. Cover and chill).
• Preheat oven to 400.
• Trim any excess fat from duck breasts.
• Cut three 4-inch long by 1/16-inch deep lengthwise slits in skin (not meat) of duck.
• Season duck with salt and pepper.
• Heat heavy large ovenproof skillet over high heat until hot.
• Add duck, skin side down, and sear until brown, about 5 minutes.
• Turn over; cook 3 minutes.
• Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
• Meanwhile, bring sauce to simmer over low heat.
• Add remaining 1 tablespoon butter and whisk just until melted.
• Season to taste with salt and pepper.
• Spoon sauce onto plates.
• Slice duck and place atop sauce.
• Garnish with additional berries, if desired, and serve.

GRILLED SPICED DUCK BREAST WITH BLACKBERRIES

Steps:

• 1. Score the duck breast. Mix the ancho chili, coriander, cumin and dry mustard together. Rub the mixture over the duck breast and set aside in fridge while making sauce and lighting the grille.
• 2. In medium saucepan boile the vinegar until reduced by half. About 7 minutes. Stir in the blackberries Cook 3 minutes. With a slotted spoon remove the blackberries to a bowl. Bring the sauce in the pan back to a boil and reduce it for about 3 more minutes. Pour over the blackberries and set aside
• 3. Once the grill is hot Grill the duck skin side down until skin is crispy about 4 minutes. Turn the breast and grill 3 more minutes
• 4. Cut the breast and serve over the blackberries. Garnish with microgreens

FIVE-SPICE DUCK BREAST WITH BLACKBERRIES

Steps:

• Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
• Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
• Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
• Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
• To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.