Grilled duck
2 | 50 | Medium
BY: ANDREA ALDEN
I cooked this grilled duck with sweet pea risotto for the first time in August 2011. The whole thing was a complete failure. My timing was disastrous, I had never cooked duck before and didn't know it was cooked any differently than chicken. I've cooked duck a few times since then and have had more success. In fact, I was so successful that when I made this recipe, I just said “Oh no! A duck! I wanted to tackle it again to see if I could do it this time. I seared the duck on the Rogue® gas grill over direct heat and then gently cooked it over indirect heat. With the Napoleon digital wireless grill thermometer I was able to ensure that this recipe turned out perfectly.
INGREDIENTS
- 2 duck breasts, room temperature, patted dry
- 1 tsp garlic powder
- Salt and pepper for seasoning
Sweet pea risotto
- 4 cups chicken broth
- 1/2 small onion, chopped
- 3 tbsp butter
- 1 cup frozen peas
- 1/2 cup grated Parmesan
- 1 pinch of parsley
- Salt to taste
PREPARATION
- Rub the grill grates with oil. Preheat the grill on one side to the highest level. Or use the infrared burner for this. In any case, preheat the grill to 232°C.
- Pat the duck breasts dry with kitchen roll. Cut diamond patterns into the skin of the breast. Massage in salt, pepper and garlic.
- Add the peas and about ½ cup of broth to the rice. Stir until everything is absorbed into the rice. Repeat until the rice is tender. Then stir in the Parmesan.
- At the same time, sear the duck breasts, meat side down, for a minute or two if using a regular grill. On an infrared grill for just 45 seconds. Turn the breasts and brown the skin side.
- If you only have one burner, turn off the grill. If you have multiple burners, turn off all but one burner and place the duck breasts, skin side down, on the “off” side of the grill. Cook on indirect heat for 10 minutes. Turn the breasts again and cook for another 4 minutes. The duck should still be slightly pink in the middle.
- Remove the breasts from the grill, cover with aluminum foil and let stand for 5 minutes.
- Cut the duck into pieces and serve on a bed of risotto.
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Manufacturer information:
Wolf Steel Europe B.V.
De Riemsdijk 22
4004 LC Tiel
Niederlande
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