Prep time
5 min
Serves
2 - 3 ppl
Cook time
12 - 20 min
Ingredients
DUCKCHAR Moulard Duck Breast
Kosher salt
Pepper
Score duck breast skin
Step 1 - Score the skin. Gently create shallow cuts on the skin of the DUCKCHAR Moulard Duck Breast. Be cautious not to slice into the meat, aiming for numerous scoring lines to enhance results. It's advisable that the cuts aren't too deep; ideally, the underlying meat shouldn't be visible through them. Take your time with the scoring process, as precise scoring is vital to attain perfectly crispy duck skin. Remember to season both sides of the duck breast with salt and pepper.
Grill duck breast
Step 2 - Grill the duck breast to your preferred level of doneness, with medium rare being the recommended choice for Moulard Duck Breast. Whether using a gas or charcoal grill, the procedure remains quite similar and we offer precise instructions for both techniques.
For charcoal grilling, set up a "two zone fire" by arranging all the charcoal on one side of the grill. Place the duck breast over indirect heat on the opposite side, close the lid, and cook. Cook with the skin side down until the skin turns thin, achieves a golden hue, and becomes crispy (typically around 5 to 10 minutes).
If using a gas grill, preheat it to 400 degrees F and position the duck breast on the top rack or over indirect heat. Place the skin side down, close the lid, and let it cook. Once a sufficient amount of fat has rendered off and a thin, golden layer of crispy skin forms, proceed to the next step.
Step 3 - Flip and grill duck breast skin side up.
When using a charcoal grill, flip the duck breast and cook it indirectly for approximately 3 minutes. Subsequently, swiftly sear both the skin and meat sides of the duck breast directly over the charcoal, allowing each side to char for around 15 to 30 seconds. This additional step will introduce some desirable charred notes and extra flavor to the dish.
With a gas grill, flip the duck breast and continue cooking it with the skin side facing upward over indirect heat.
Regardless of the grilling method chosen, this concluding phase for preparing Moulard Duck Breast should take approximately 3 minutes. The duck breast is ready when its internal temperature reaches 131 degrees F for a medium rare consistency.
Loosely cover the grilled duck breast with foil and let it rest for 5 minutes. During this time, the internal temperature of the duck breast will ascend to 135 degrees F (medium rare). Proceed to slice, serve, and savor the delicious results!
Grilled Duck Breast
We understand your skepticism – "Can duck breast be grilled?" Absolutely, it can. While a grilled duck breast recipe might appear to be a daunting endeavor, the process is quite manageable. Imagine Moulard Duck Breast akin to a generously marbled steak; its abundant fat content contributes to a wealth of flavor. DUCKCHAR Moulard Duck Breast, however, stands apart with its lean, wholesome meat that doesn't lack in bold taste. The fat resides predominantly in the skin, which is in ample supply. As a result, the natural flavors are abundant, making an elaborate grilled duck breast marinade unnecessary. A simple seasoning of salt and pepper suffices.
Achieving the perfect barbecue duck breast involves skillfully rendering off the copious fat to unveil a crisp and delectable outer skin layer, encapsulating juicy and flavorsome meat within – ideally cooked to a medium rare doneness. The key lies in orchestrating the rendering process without provoking flare-ups, which entails regulating the intensity of heat that the duck breast encounters on the grill. Within this recipe, we'll meticulously guide you through each phase, furnishing foolproof instructions for grilling duck breast on both gas and charcoal grills.
