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.
- 2 cups diced pineapple
- 1 cup red wine vinegar
- 1 cup light brown sugar
- 1/2 cup seedless raisins
- 1 cup currant 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
- Make the sauce: in a medium bowl, combine the pineapple, vinegar, brown sugar, raisins, currant 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.
- 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.
- Preheat the oven to 350 degrees F.
- 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.
- 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.