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Grilled Duck Breasts with Raisin-Pineapple Sauce

Norman Van Aken | Yield: 4
In this recipe, rich duck magret is perfectly balanced by sticky sweetness from Norman Van Aken's luscious raisin-pineapple sauce, his version of an old fashioned Cumberland.
Recipe - Grilled Duck Breast with Raisin-Pineapple Sauce - Duck Breast – Dartagnan.com

Ingredients

  • 2 cups diced pineapple
  • 1 cup red wine vinegar
  • 1 cup light brown sugar
  • 1/2 cup seedless raisins
  • 1 cup current jelly
  • 2 tbs orange marmalade
  • 2 tbs fresh lime juice
  • 1 tsp lime zest
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 cup chicken stock
  • 4 Duck Magret
  • Extra-virgin olive oil, for coating
  • Kosher salt and freshly ground black pepper

Preparation

  1. Make the sauce: in a medium bowl, combine the pineapple, vinegar, brown sugar, raisins, current jelly, marmalade, lime juice and zest, cinnamon, cloves and chicken stock. Mix well. Transfer mixture to a heavy saucepan and cook over medium heat until syrupy. Keep warm.
  2. Score the skin of the duck breasts in a crosshatch pattern, almost down to the meat. Season with salt and pepper and lightly rub with oil.
  3. Preheat the oven to 350 degrees F.
  4. Heat an outdoor grill to medium hot, or set a grill pan over medium-high heat. Rub the grates or grill pan with oil to prevent sticking. Grill the duck breasts, turning often to reduce any flare ups from the skin, for 4 or 5 minutes. Transfer to the oven and cook until the meat is medium-rare, about 7 minutes, or until an instant-read thermometer insterted into the thickest part of the breast reads 125 degrees F. Transfer to a cutting board, tent with aluminum foil and let it rest before slicing.
  5. Spoon the raisin-pineapple sauce onto 4 plates. Thinly and evenly slice the duck breasts crosswise. Season with a little more salt. Using a spatula or knife, gently place the duck onto the sauced plates. Serve with your favorite crisp salad leaves dressed in a tart vinaigrette.