Grilled Duck Breast (Magret de Canard) II Time: 15 minutes
Living in the land of foie gras we have duck breast readily available (they have to do
something with the rest of the duck, after all!). We prefer it to steak (beef) and eat it
medium rare. It has about 1/3 inch of fat on one side which delights the pyromaniac in
mon mari - cooking it on the barbecue sends flames shooting up about 3 feet. The fat
mostly burns off so there is rarely a need to trim it. This has absolutely no resemblance to
wild ducks, Peking ducks, Long Island ducks or any other duck. I do not know if you can get
it wherever it is that you live. It would likely come prepackaged. If you can't get it,
substitute any regular old beef steak.
1 magret de canard (duck breast)
2 tbs Balsamic vinegar
1 tbs Dijon mustard
1/2 tsp juniper berries (optional)
1/2 tsp black peppercorns or 1/4 tsp black pepper
2 tsp fresh thyme
2 cloves garlic
1 tbs walnut oil
Cross-hatch fat on duck (you know - make little squares) cutting through skin and fat just to meat of breast. Crush juniper berries and peppercorns. Mince garlic. Mix all ingredients (except duck) in a small bowl. Pour over duck and rub into cuts. Set aside until ready to cook. (For more flavor can be done 2 - 3 hours ahead of time. Refrigerate until 20 minutes before ready to cook) When ready cook duck breast on barbecue starting fat side down for 5 minutes. Make certain barbecue is away from dried weeds, dried wood and low trees. With long tongs turn breast over (mind your eyebrows) and continue cooking another 5 minutes. If there is any fat left on fat side put fat side down for a minute to burn off. Cook 2 minutes longer each side for medium. For well-done...don't do that. Remove from heat and take a peak (stick knife in center and make a cut). If done to your liking let rest a minute. If not put back on barbecue for 2 minutes. (I know the purist would be appalled but one has to learn somehow.) See techniques for more help. When ready, cut in slices about 1/2" (1.25cm) thick and serve.
Cooking for Two? Or more?
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