Grilled Duck Breast with Charred Orange Sauce
Yield
4
RECIPE Ingredients
- 2 Magret Duck Breasts
- Kosher salt and freshly ground pepper
- 1 Duck & Veal Demi-Glace
- 3 Cara Cara or other sweet oranges, halved
- 1 tablespoon white wine vinegar
- 2 tablespoons unsalted butter
- 1 chunk hardwood, optional
Price
$24.99
- “Magret de canard” is French for duck breast from the Moulard
- Moulard is a hybrid of Muscovy and Pekin ducks
- Our ducks are raised cage-free in open barns
- Pure vegetarian diet includes corn and/or soy
- No antibiotics, no hormones
- Aged seven days on the bone to intensify flavor
- Package contains one half magret duck breast
- Serves 2 as main course
- Sold in an uncooked state
- Product of New York and Canada
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Price
$24.99
- 100% natural
- Bones from humanely-raised ducks and veal calves
- Slow-cooked in small batches for quality
- Rich, concentrated flavor
- Silken texture
- Freezes beautifully
- Gluten-free
- Contains alcohol
- For best taste, use within 1 month of receipt and/or by the expiration date on the package
- Subscription Eligible
Recipe notes
Yes, you can grill duck breasts without massive flare-ups! This easy recipe starts the breasts in a cast iron pan over indirect heat allowing the fat to properly render before hitting it with a kiss of flame to finish.
RECIPE Preparation
- Prepare and preheat a charcoal grill for 2-zone cooking. Once the charcoal is ready, add a hardwood chunk, if using.
- Score the skin of the duck breasts in a cross-hatch pattern, being careful to only cut the fat, not the flesh. Season well with salt and pepper.
- Add the duck breasts, skin side down, to a cast-iron skillet and place over indirect heat on the grill. Cook until the fat is rendered, about 10-15 minutes, checking the charcoal every so often and pouring off the duck fat into a container for later use.
- While the duck is cooking, grill the oranges flesh-side-down over direct heat until nicely charred. Remove and set aside.
- Once the fat is properly rendered and the duck skin is deeply golden and crisped, remove the breasts from the pan and place flesh side down over direct flame. Continue to cook, turning as necessary, until the center of the breast registers 130 degrees F for medium-rare. Remove to a cutting board to rest, loosely tented with foil.
- Pour off any remaining duck fat from the cast-iron pan, then place over direct heat. Add demi-glace and vinegar. Using tongs, squeeze the juice from the grilled oranges into the pan and stir. Cook, stirring occasionally, until the sauce is thickened enough to coat the back of a spoon, then remove from heat and stir in the butter. Taste for seasoning. Add salt and/or pepper, if needed.
- Slice duck breast and serve with warm sauce and flaky salt
