Published: 17-May-2012 (03:11); Viewed: 1977; Difficulty: 5 out of 10
Proper organic duck breast is very interesting poultry meat. It is tasty, rich in flavours, tender, and full of fat meat, but many peoples do not like it because of the difficulties with cooking. It is very easy to make it dry. Fat, which will be perfect during cooking is not tasty alone. This recipe will give you the simple instructions for grilling duck breast at home. This is a very simply dish in terms of number of ingredients, so the cooking technique should be perfect.
This is a very high class food, and it is not worth to save on cheap ingredients.
Gressingham Duck Breast Fillets, 400gr pack.
Martell VS cognac. 80ml
Cut each fillet into two stripes. Score skin and fat, but do not touch meat under the skin.
Season duck breasts with rock salt and freshly ground black pepper. Soak in the cognac for about 1.5-2 hours.
Prepare breasts for a grilling. It is much better and convenient to use skews for barbecuing, rather than mesh.
Proper grilling should be performed against wooden charcoal, rather than gas burners. Place duck breasts skin down, about 4 inches away from the charcoal.
Cook skin down until the skin turns brown and almost all fat melts. On the picture you can clearly see the perfectly cooked skin with almost no fat on it. Never grill duck breast skin up! This was done for making picture only.
Grill on each side (except top one) for 30 seconds.
Serve. Duck skin is lovely and crispy, all fat is melted. And the meat is juicy and tender.
tips and tricks
Be prepared to have plenty of smoke from dripping duck fat.
If charcoal catch the fire, stop it with small amount of sand.