- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon five spice powder
- 1/2 teaspoon dry mustard
- Kosher salt and freshly ground black pepper
- 4 duck breast halves
- Oil, for the grill
- Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.
- Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.
Crispy Duck Breast with Orange and Blackberry Sauce
- 1lb Pekin Duck Breast
- 1 Cup Blackberries
- 1 Tbsp Orange Juice
- 1 tsp Orange Zest
- ¼ Cup Chicken Stock
- 2 Tbsp Balsamic Vinegar
- 1 Tbsp Honey
- 1 Sprig Rosemary
- 1 Tbsp Butter Cold
- Split breast into two lobes and score skin.
- Place in cold pan over med heat skin side down.
- Render for approximately 10 mins, or until skin is dark golden brown and crisp.
- Drain excess fat and reserve.
- Flip breast onto meat side and cook for additional 4-6 minutes.
- Place breast on cutting board to rest. Bring heat to med high and add balsamic, reduce by half.
- Add, except butter, the rest of the ingredients and simmer for 5-6 minutes. Remove from heat and stir in butter til incorporated.