Duck breast. Is your head swimming with visions of white tablecloths and snooty wait staff? Perhaps a restaurant bill that rivals your kid's college tuition? What if I told you that duck breast was simple, delicious, and so totally doable yourself at home? It really is!
Our friends David and Alison show me, time and time again, how to keep the simple and delicious in cooking. Here, David shares (some of) his tricks to duck perfection, and I can't wait to try it at home.
GRILLED DUCK BREAST (serves 4 generously)
- 2 duck breasts
- 2 tbs soy sauce
- 1 tsp cumin
- 1/2 tsp ground pepper
- Score the fat on the duck breast in a criss-cross pattern.
- Mix soy sauce and spices in a small bowl, then rub on both sides of the duck
- Preheat the grill to high. Place duck, fat side down, on the grill and cook of 5-7 minutes, or until the fat starts to melt. Flip.
- Flip the duck every couple of minutes, keeping a close eye so the fat does not catch fire.
- Grill for a total of about 25 minutes. You can use a meat thermometer (duck is, IMO, best eaten rare, like a steak, which is at 135 - the USDA advises to 170. You decide.) or the "poke it and see how it feels" method.
- Slice thin on the bias (for presentation!) and enjoy. So delicious!!!