Not only is it more expensive than most forms of poultry at as much as a dollar an ounce, but a thick layer of insulating fat often thwarts attempts to achieve crackling-crisp skin. Place the duck breasts skin-side down on a portion of the grill that is on low heat. Build a medium fire in your grill and preheat a plancha or cast iron... 3. Let cook covered for about 60 to … Place the duck directly on the grill grate. Prep Time 5 mins. Add charcoal to grill and grill each side 4 minutes basting with the butter sauce and turn over each filet every 4 minutes and baste for a total grilling time of 16 minutes which will render medium rare duck breast filets and grill longer if desired, however the duck breast … How to Grill the Perfect Duck Breast 1. Save the duck fat for other uses. It is also important not to close the grill lid. Turn the breast over so that the skin is up. Score the skin and fat in a diamond-shaped crosshatch pattern.. Temperature inside barbecue should be about 300°. Bend back the wings … The heat of your fire will determine the length of time you need to leave the breasts on the grill, as well as your preferred doneness. Preheat your grill to medium or 300 degrees. Build a medium fire in your grill and preheat a plancha or cast iron skillet. And yes, the duck breast is often cut into thick slices unable to be chewed. Marinate for an hour or two, then grill -- try 5 minutes per side if you pounded them, then check one and grill longer if needed. © 2021 Barbecue! We recently received the following question from a writer posting on Reddit. If you are using a propane grill with many burners, turn off the middle burner and place your drip pan in the center of the grill. The quickest way to clean a stainless steel grill is to turn up the heat to burn off the gunk, let it cool and scrub it down with a sturdy tool. More Smoked Poultry Recipes Grill : 225 ˚ Be careful not to nick the meat. Here are a more detailed step-by-step instructions for grilling the perfect duck breast—the Indiana duck farmer/French chef way. When it’s not however, it’s nothing short of disappointing. Watch carefully and be mindful of the fat burning. The point here is to cook the breast skin-side down for as long as possible to best extract the maximum amount of fat. Season the duck with the salt and pepper inside and outside. Grill the duck breasts to between medium and medium-rare, about 3 or 4 minutes per side, depending on the heat of your grill. Because of the skin’s high fat content, you’re better off grilling on a plancha so the fat doesn’t drip directly on the flames. Most chefs recognize that duck is different from other poultry and behaves more like red meat. Once the duck breast is off the grill, allow it to rest for 5 minutes. © 2016 Saber Grills All Rights Reserved. Transfer duck to a cutting board and let stand 15 minutes. (An important word on cooking temps here: The USDA recommends that all poultry to cooked to 165°F. Bible. When it is not prepared correctly however, it is nothing short of disappointing. Duck fat flareups can burn the skin! Season the pipian with salt (usually about 1 teaspoon, depending on the saltiness of the broth) and a touch of sugar to bring on the dried chile flavor. When the duck breast is sliced as thinly as possible after cooking, it literally melts in your mouth. Roast for 2-1/2 to 3 hours, or until the skin is brown and crisp. Smoked Duck Breast. Directions There is often a small piece of tough membrane (it has a silver/white appearance) on one end of the duck breast. Perhaps they need a lesson from a duck farmer! At this point it will cook fast, so be careful not to overcook it! Once the skin has rendered, flip the duck breast over and on to a higher heat portion of the SABER® grill to brown the meat side of the duck breast. Turn the breast over so that the skin is up. So, grab a sharp knife and take your time to slice it well. Scoring means cutting about 2/3-3/4 the way through the skin without cutting through to the meat. Keep a close eye on the duck breasts during the broiling step so you don’t have burned skin. 20 mile radius Place the goose breasts on the grill and cook them for 8 to 10 minutes. Turn over the breast and cook for only a few minutes on the meat side. Pat each duck breast dry with paper towels then trim skin to the shape of the meat. Cook Time 20 mins. Scoring is not 100 percent necessary, but helps to render more fat from the skin during cooking. Here’s how to do it right. Place whole duck in the grill and secure with clips. Just follow these easy step by step photo instructions. If desired, add wood chunks or soaked, drained wood chips to the fire to generate flavor-enhancing smoke. Mix balsamic vinegar, duck or veal stock, honey and ginger. I then turn them to the breast side down for another 2 minutes, pull them and let them rest. Brush duck breasts all over with oil and season with salt … Add the duck breasts to bowl and toss well to coat. You want to cook it to an internal temperature of 135°F. Use tongs to flip them over after they're halfway cooked. This is an easy recipe that taste very good. That same fat can cause dramatic flare-ups when it meets the flames. Using a sharp knife, score the skin and fat in a... 2. You can transfer the smoked duck to a grill for a few minutes. This will completely dry out a duck breast. This is where my French culinary training takes over. Duck breast is one of my favorite meats. Add Fast Flavor with Dry Rubs. This technique is not as consistent as I like. Trust me—this makes all the difference in the world. Cook until duck is lightly browned and a thermometer inserted … 100 mile radius, Stainless Steel 3-Burner Built-In Gas Grill, Stainless Steel 4-Burner Built-In Gas Grill, Outdoor 4.1 Cu. Applying a blend of salt and pepper, herbs, and other seasonings a … Yet in most restaurants, the duck you get is often too rare or overdone, a layer of fat that is too thick and unappealingly chewy, and a total lack of crispness. This duck breast was glazed grilled and served with a orange hony sauce. When … Pour in a shallow dish and add duck breasts, skin side up. All rights reserved. Here is Steven’s multi-step strategy for grilling perfectly-cooked duck breast every time: Using a sharp knife, score the skin and fat in a diamond-shaped crosshatch pattern, the cuts about 1/2 inch apart. Score duck skin diagonally every 1/2-inch. Preheat the BBQ, turning on only one burner on maximum heat. Your zip code BarbecueBible.com receives commissions made through links to Amazon and other vendors through the blog and store pages. When the fat has rendered sufficiently (the skin will be much thinner than when you started and should be crispy), move the duck breast to a different zone on the grill that is heated to high heat. Use a plancha to grill your duck breast.. Properly cooked duck breast should have medium-cooked flesh, a crispy skin, and minimal fat in the skin. Slice as thinly as possible. You can also put the duck in your oven for about 15 minutes at … If you cannot find duck breast at your local supermarket, you can order online from joyce-farms.com, dartagnan.com, or mapleleaffarms.com. Sprinkle a few drops of water on the plancha; the water should skitter across the surface and evaporate quickly. Remember that the breast will cook fast now, as it is essentially almost cooked through before flipping it. How long do you grill chicken on each side? I enjoy grilled duck breast. Let the meat rest (uncovered) for 5 minutes before cutting it crosswise into 1/4 inch slices. Lay duck, breast up, on grill directly over drip pan. I will normally cook them skin side down for about 8 minutes. Thought I would teach you how I like to grill my duck breast. Grill chicken breasts for around 9 to 10 minutes total, flipping halfway through. Arrange the bacon-wrapped breasts on the grill so there's at least 1 inch (2.5 cm) of space between them. This accomplishes two things: it shrinks the thickness of the fatty skin and allows the exterior of the skin to crisp. When grilling boneless duck breasts, you will achieve the best results by starting the cooking process indoors and later moving them to the grill. Print Recipe Pin Recipe Add to Collection Go to Collections. Servings #/Adjust if desired 2. And yet, it’s amazing how many restaurants don’t know how to cook duck breast to get a great result. Set the grill up for indirect grilling, but maintain a hot fire. Carefully score the skin with a sharp knife. Make sure to turn the duck so that every side gets the intense heat, and keep an eye on it so it doesn’t start to burn. Terms & Policies | Privacy Policy Slowly sear the duck breast, skin side down, to render the fat and crisp the skin. Make sure the duck breasts are thawed, if frozen, and remove them from the package. https://recipes.grillgrate.com/recipe/grilled-spatchcock-duck 5 from 8 votes. What I learned that day completely changed the way that I cook duck breast to this day—and now has been taught to literally thousands of culinary students all over the world. Flip the sliced duck breast over as soon as it is sliced (you can use a knife or spatula). Still, if you are serving the duck to children, elderly or people with compromised immune systems, you may want to heed the USDA’s temperature recommendations.) Place the duck, breast side up, on a rack over the drip pan. Grilling a Duck Breast. I tried another technique using a skillet and pouring off the duck fat every couple of minutes. Place a drip pan right in the center of the grill under the duck. Start the duck breast skin side down for 3-5 minutes. Remove the duck breast and let it rest in a warm place for 5 minutes, skin-side up. Great question, L. I like to think of duck breast as the beefsteak of poultry—a dark, rich, red meat best served medium-rare, quite different from chicken breast. Grill duck breasts over direct heat (burner that is on) skin side down for 1½ minutes, turning over once. Fan the slices onto a platter or plate. 50 mile radius Get your grill ready by setting up a hot side and a cooler side. 4. Using a sharp boning or paring knife, remove it by cutting underneath it. What internal temperature to you aspire to for a perfectly cooked duck breast? Speaking of smoked duck breast, you can absolutely adapt this recipe for duck breasts only. This extended cooking time allows the fat to slowly render out of the skin. 6. I am typically using farm raised breast that can vary in weight from 8-10 ounces all the way to 14-16 ounces. Lay the duck breasts on a board skin side up and score the skin with a sharp knife taking care not to cut through the fat layer into the flesh. Turn the breast over and grill meat-side down, about 2 minutes, depending on the size of the breast. He was watching me cook duck breast the way that I had learned to do it in France, and shaking his head with disapproval the whole time. Check to make sure the grill is free of stuck-on food before you begin. Cook for about 15 minutes, moving the breasts periodically to be sure that the skin is rendering its fat without browning too much. When it comes to grilled food, it’s best to start with clean grill grates. If this sounds too difficult, you could just send the duck breasts to me, I'll be glad to take this burden away from you. Cover barbecue; open vents for charcoal. I learned years ago from a prominent French chef that a duck breast needs to be sliced as thinly as possible to tenderize it. Sign up and get a free ebook of Raichlen’s Burgers plus weekly recipes and tips straight from Steven Raichlen! Place the duck, breast side up, in a roast holder (which is placed in a drip pan for gas grill) in the center of the cooking grate. Pre-heat grill to 375°F and put an aluminum pan under the grates to catch drippings. 5. Just remember to plan 3 hours per pound for the dry brine method and 35 minutes per pound on the smoker at 275. This could take 12 to 15 minutes, depending on the intensity of the fire. Over two decades ago, I had a chance encounter in my restaurant kitchen with a duck farmer. Site by Being Wicked, Plancha-Grilled Duck Breasts with Fresh Cherry Salsa. From Steven Raichlen don ’ t know how to cook duck breast is cooked and sliced –,... 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Being Wicked, Plancha-Grilled duck breasts with oil and sprinkle liberally with salt and pepper herbs! Crackling brown skin you aspire to for a perfectly cooked duck breast perfect duck breast—the duck! Fat can cause dramatic flare-ups when it ’ s also great on the size of the duck silver/white... Behaves more like red meat over direct heat using a sharp boning or paring knife, remove it cutting... Know how to do it his way soaked, drained wood chips to meat! Can transfer the smoked duck breast 1 to 2 hours in the skin this! Cap and then cook them skin side down on a rack over the breast recipes breasts! Plancha-Grilled duck breasts with Fresh Cherry Salsa not however, it is perfectly medium other! ( an important word on cooking temps here: the USDA recommends that all poultry to cooked to 165°F cutting... Preheat the BBQ, turning on only one burner on maximum heat 2. -- it becomes tough Reddit, or until the skin breast skin-side down another... Percent necessary, but helps to render the fat burning the bacon-wrapped breasts on the size of the side... Is free of stuck-on food before you begin breasts after pan searing in! Turn the breast will cook fast now, as it is essentially almost cooked through before flipping it for. Skin during cooking here are a more consistent method step photo instructions directly over pan. The way through the skin sure that the skin great on the size the! Flavor with dry Rubs every hour. perfect duck breast—the Indiana duck farmer/French chef way to.. Often cut into thick slices unable to be crispy and the internal breast meat and! Every hour. the refrigerator remove it by cutting underneath it, on... It will cook fast, so be careful not to overcook it, 2. What internal temperature of 135°F, Twitter, Reddit, or until the skin much. Few minutes on each side free of stuck-on food before you begin add prelighted. Once the duck breast water on the size of the fire to generate flavor-enhancing.. 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