Best Grilled Duck Breast With Chipotle Ranch Dressing Recipes

GRILLED DUCK BREAST WITH CHIPOTLE RANCH DRESSING

Steps:

• Duck Breast:
• Prepare the grill.
• Brush the duck breasts with peanut oil and rub with chile powder.
• Put the duck on the grill skin side up and cook for three minutes.
• Turn skin side down and cook for three more minutes.
• Internal temperature should be 140 degrees F. for rare.
• Cook longer if you want the duck more done.
• Serve over salad greens with the chipotle ranch dressing.
• Chipotle Ranch Dressing:
• Smash the garlic and put into a blender.
• Scrape the resulting garlic paste into a small bowl; add salt, sour cream, buttermilk and chipotle and pulse to blend well.
• Put in a bowl, add the cilantro and scallions or chives and stir well.
• Per Serving (excluding unknown items): 163 Calories; 15g Fat (81.0%.
• calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 18mg.
• Cholesterol; 585mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
• NOTES : For great flavor, KEEP THE FAT ON THE DUCK. Score some.
• slits in it and allow the fat to naturally render during the cooking process. The result will be a deliciously crispy outside and tender inside! If you remove the fat, the duck meat will be dry. The duck breast can also be served with rice or potatoes and a vegetable for a heartier dinner.

BROILED DUCK BREASTS WITH ORANGE CHIPOTLE SAUCE

Steps:

• Make sauce:
• Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Let stand while duck broils.
• Prepare duck:
• Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler with pan 5 to 6 inches from heat.
• Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for Muscovy, then turn over and broil until thermometer inserted horizontally into center of a breast registers 130°F (see cooks' note, below), 8 to 10 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.
• Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce.

GRILLED DUCK BREAST

Steps:

• Take your duck breasts out of the fridge and salt them well. Let them sit on the counter for 30 minutes to come to room temperature. If you are working with skinless breasts, keep wild duck breasts in the fridge and take domestic duck or goose breasts out of the fridge only 15 minutes before you cook them.
• Get your grill ready by setting up a hot side and a cooler side. Make sure the grates are clean. When you are ready, pat the duck dry with paper towels and coat them with a little oil. Set the duck breasts skin side down on the hot side of the grill. Keep the cover open, and have a spray bottle of water ready. If the breasts are skinless, you won't have flare-ups. If they are skin-on but fairly lean, there might be one or two, but it'll be OK. If they are fat, however, you will need to be diligent with the spray bottle to douse flare-ups. Keep grilling the skin side until the skin is nice and crispy, about 6 to 8 minutes.
• Turn the duck over and grill on the meat side until they're nicely browned, about 2 minutes on a hot grill.
• Move the duck to the cooler side of the grill and poke it with your finger. Use the finger test for doneness to determine how done the breasts are. Chances are with larger duck breasts and definitely with goose breasts, you'll need to finish them with the grill covered on the cool side of the grill for a few minutes. How long? It depends, so check, using the finger test, every 90 seconds or so.
• When the duck is ready, move it to a plate and let it rest uncovered, skin side up, for 5 minutes before slicing.

SPICE RUBBED GRILLED DUCK BREAST

Steps:

• 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.

GRILLED DUCK BREASTS WITH RED WINE AND ORANGE SAUCE

Steps:

• To prepare the red wine and orange sauce.
• Combine the orange juice and honey in a large skillet and bring to a simmer over medium heat. Reduce, stirring frequently, until the mixture thickens to the consistency of a syrup, about 15 minutes.
• Add the vinegar, stir to combine, and cook for 2 minutes, stirring frequently. Add the wine, raise the heat to high and cook, stirring frequently, until the mixture reduces by half (8 to 10 minutes). Add the chicken stock and cook, stirring frequently, until the mixture reduces to a syrupy consistency, and there is about 1-1/2 cups of liquid remaining (10 to 15 minutes).
• Remove the pan from the heat, add the pumpkin pie spice, season with salt and pepper to taste and stir to incorporate. Add the butter and gently swirl with a wooden spoon until incorporated and the sauce takes on a satiny gloss. Keep the sauce war, over very low heat.
• To prepare the duck breasts:.
• Using a sharp knife, carefully remove about one-third of the fatty skin from the surface of each breast. With the tip of the knife, score the fat with a crosshatch design, being careful not to cut through to the meat. Spread the oil evenly over the duck breasts, then sprinkle them generously with salt and pepper. Sprinkle 2 teaspoons of the spice mixture over each breast, a teaspoon on the fatty side and a teaspoon on the other side, and press the spices into the surfaces.
• Heat a large skillet on medium heat. Place the duck breasts, skin side down, in the skillet, lower the heat just a notch to medium-low and cook for 7-8 minutes, until the skin is crisply browned. Spoon out the excess fat from the pan as it is rendered. Turn the breasts and cook 3-4 minutes, until the meat on the opposite side is lightly browned. Transfer the breasts to a cutting board and set aside to rest for 5 minutes; they will continue to cook while resting.
• Using a sharp carving knife, cut the duck breasts in half crosswise, then cut each half into 1/4 inch slices. Divide among six warmed serving plates, arranging the slices fat side up. Spoon the sauce over the duck and serve.

BEST VEGAN RANCH DRESSING

Steps:

• Whisk all ingredients together and chill before serving. Add a little more soy milk if you need to thin dressing.

GRILLED DUCK BREAST WITH MORELS

Steps:

• Skin the duck breasts (the skin can be fried over low heat and the fat used for frying potatoes on another occasion). Sprinkle the breasts with safflower oil and set aside. (If you have decided to render the duck skin, omit the safflower oil and sprinkle the breasts with a tablespoon of the hot duck fat before grilling them.)
• Clean the morels thoroughly under running water.
• Melt the butter in a skillet and soften the shallots.
• Preheat broiler.
• Add the morels to the skillet and saute for five minutes, stirring frequently. Meanwhile, broil the duck breasts for about three minutes on each side. They should be rare in the middle.
• Add the brandy to the morels, cook for a minute, then add the creme fraiche. Heat through, season to taste with salt and pepper. Spoon the mixture on two individual plates and add the duck breasts. Serve immediately.

GRILLED WILD DUCK BREAST

Steps:

• Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
• Preheat a grill for medium-high heat.
• Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.

CHIPOTLE RANCH DRESSING

Steps:

• In a food processor or blender , combine all ingredients. If you want more peppers, puree two then add more, taste until you have it spicy enough for you.