Grilled Wild Duck Breast Recipes

Steps:

• On 1 side of the grill only, prepare the coals and cover them with lots of pre-soaked hickory wood chips. Mix all the spices together and rub the duck breast vigorously. Place the breasts on the grill on the opposite side of the coals in a low heat grill. Smoke the breasts slowly at 275 degrees for about 1 hour.
• Mix together the cider, vinegar, garlic and pepper to make a marinade. Combine the marinade and duck thighs and store overnight in the refrigerator. Place in the grill with the breast of duck on the opposite side of the fire for about 1 hour. After the breasts and thighs have smoked for about 1 hour, remove them from the grill. Bring the coals up to medium high heat.
• Combine cherries and pears in a medium size saucepan and bring to a boil on the grill. Remove from heat and add vinegar. Sprinkle with salt and pepper.
• Grilled Foie Gras: 6 ounces foie gras, cut into 4 pieces 3/4-inch thick, very, very cold, almost frozen Salt and pepper to taste Place fois gras over medium hot coals for 3 minutes. Carefully turn over and cook for 2 more minutes. Also place the smoked breast, skin side down, over the medium hot coals to crisp the skin. Remove the duck breast from the grill and slice on bias, 3/4-inch thick. Slice the thighs on bias 3/4-inch thick. Serve the breast, thighs and foie gras with the cherry sauce.

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.

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.

Steps:

• Place duck breasts in a glass dish with onion, carrot and thyme, "Essence", and garlic. Pour in the wine, mix, cover and marinate overnight in the fridge.
• Next day, remove meat from marinade, and drain them, preserving the marinade.
• Melt the pork fat and 2 tbsp butterover high heat and saute the breasts for five minutes each side.
• Remove and cover the breasts in a 250 degree oven, to keep them warm while you make the sauce.
• Pour off all the fat from the pan, and deglaze with Armagnac. Pour in the unstrained marinade and boil until reduced to one half its original volume.
• Strain the liquid, and bring to a boil a second time, whisking constantly and adding the butter chunks, a few at a time.
• As soon as the butter is incorporated to the sauce, pour over the breasts and serve immediately.

Steps:

• Combine BBQ sauce ingredients; simmer for one hour. Cover and place in refrigerator until cold, about 2 hours. Reserve 1 cup of BBQ sauce for basting.
• Pour remaining BBQ sauce over duck breasts. Marinate covered in the refrigerator for 1/2 hour. Turn breasts over; marinate for 1/2 hour more. Remove breasts; discard marinade.
• Preheat grill. On a well oiled grill, cook duck, skin side down, 7 minutes. Flip breast over, cook 3 minutes. While grilling, baste with reserved sauce. If needed, finish cooking in a 350°F oven to bring internal temperature to 155°F.
• Let duck breast rest 2 minutes. Slice duck breast across the grain. Fan slices on plate. Serve with cilantro garlic potato puree and green chile black beans. Garnish with parsley and habaneros.