Charcoal-Grilled Duck Breasts
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
Optional Curry Rub
2 tablespoons curry powder ½ teaspoon salt ¼ teaspoon ground black pepperFor Duck
2 whole boneless duck breasts (about 12 ounces each), split and trimmed of excess skin and fat; remaining skin scored 3 or 4 times diagonally (see illustrations below)Before You Begin
Trimmed and scored duck breasts may be rubbed with a mixture of spices (see the optional curry variation) or simply sprinkled with salt and pepper before being placed on the grill. (For an accompaniment, see the related recipe, "Peach-Habanero Chutney.")
Instructions
- Optional Curry Rub: Combine curry powder, salt, and pepper in small bowl.
- Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until all charcoal is covered with layer of fine gray ash. Build single-level fire by spreading coals evenly over bottom of grill. Set cooking grate in place, cover grill, and heat until grate is hot, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when coals are medium-hot.
- Sprinkle duck breasts with either curry rub or salt and pepper to taste. Place duck breasts, skin-side down, on grill. Grill duck breasts, uncovered, until skin is nicely browned, about 8 minutes. Using tongs, turn duck breasts and continue grilling until medium-rare (instant-read thermometer inserted into thickest part of breast will read 140 degrees), 3 to 4 minutes more.
- Remove breasts from grill, tent with foil, and let rest 5 minutes. Slice breasts diagonally into 8 slices, 1/2 inch thick, and fan 1 sliced breast half on each dinner plate. Serve immediately.
Yield
Serves 4Ingredients
Optional Curry Rub
2 tablespoons curry powder
½ teaspoon salt
¼ teaspoon ground black pepper
For Duck
2 whole boneless duck breasts (about 12 ounces each), split and trimmed of excess skin and fat; remaining skin scored 3 or 4 times diagonally (see illustrations below)
Test Kitchen Techniques
Ingredients
Optional Curry Rub
2 tablespoons curry powder
½ teaspoon salt
¼ teaspoon ground black pepper
For Duck
2 whole boneless duck breasts (about 12 ounces each), split and trimmed of excess skin and fat; remaining skin scored 3 or 4 times diagonally (see illustrations below)
Test Kitchen Techniques
Ingredients
Optional Curry Rub
2 tablespoons curry powder
½ teaspoon salt
¼ teaspoon ground black pepper
For Duck
2 whole boneless duck breasts (about 12 ounces each), split and trimmed of excess skin and fat; remaining skin scored 3 or 4 times diagonally (see illustrations below)
Test Kitchen Techniques
Before You Begin
Trimmed and scored duck breasts may be rubbed with a mixture of spices (see the optional curry variation) or simply sprinkled with salt and pepper before being placed on the grill. (For an accompaniment, see the related recipe, "Peach-Habanero Chutney.")
Instructions
- Optional Curry Rub: Combine curry powder, salt, and pepper in small bowl.
- Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until all charcoal is covered with layer of fine gray ash. Build single-level fire by spreading coals evenly over bottom of grill. Set cooking grate in place, cover grill, and heat until grate is hot, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when coals are medium-hot.
- Sprinkle duck breasts with either curry rub or salt and pepper to taste. Place duck breasts, skin-side down, on grill. Grill duck breasts, uncovered, until skin is nicely browned, about 8 minutes. Using tongs, turn duck breasts and continue grilling until medium-rare (instant-read thermometer inserted into thickest part of breast will read 140 degrees), 3 to 4 minutes more.
- Remove breasts from grill, tent with foil, and let rest 5 minutes. Slice breasts diagonally into 8 slices, 1/2 inch thick, and fan 1 sliced breast half on each dinner plate. Serve immediately.
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