Canard Grille Broiled Duck Recipes

GRILLED STUFFED DUCKLING

Steps:

• Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Heat 1 1/2 tablespoons butter in a skillet over medium heat. Add onion, mushrooms, and serrano peppers; cook and stir until lightly browned, about 5 minutes. Mix in the cooked couscous and cayenne pepper.
• Fill the duckling's cavity with the couscous mixture. Spread 1 tablespoon butter in a thin layer over the duckling's skin. Rub skin with basil, salt, and pepper. Wrap in aluminum foil.
• Preheat grill for medium heat, about 300 degrees F (150 degrees C). Lightly oil the grate.
• Place duckling on grill and cook for about 30 minutes, turning once. Remove foil; continue grilling, turning occasionally and basting with butter each time. Cook until no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
• Remove the duckling from the grill, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Spoon out the couscous and serve alongside the duckling.

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.

CANARD GRILLE (BROILED DUCK)

Steps:

• Cut the duck or have it cut as follows: Cut off the thighs with legs attached. Cut off the wing tips and reserve, along with the carcass, for soup. Cut off the second wing joint. Cut off the two breast portions (with the main wing bones attached) from the carcass. Trim around the breast and thigh portions to cut away all peripheral skin, that is to say the outer edges.
• Put the breasts, thighs, second wing joints, neck, liver and gizzard in a large bowl.
• Chop the bay leaf as finely as possible on a flat surface. Put the chopped bay leaf in a small mixing bowl and add salt and pepper to taste and the oil. Mix well. Rub the duck pieces with the mixture and let stand until ready to cook.
• When ready to cook, arrange the breast, thigh and leg and wing portions skin side up in one layer in a flat baking dish. Add the neck, liver and gizzard so that they, too, will be exposed to the broiler heat.
• If the broiler and oven have separate temperature controls, preheat broiler to high and oven to 425 degrees. If they have the same temperature control, preheat broiler to high.
• Place duck under the broiler about three or four inches from the source of heat. Broil about five minutes until skin is golden brown. Turn the pieces.
• Broil duck on second side about five minutes or until golden brown.
• If the broiler and oven have the same temperature controls, turn the oven heat to 425 degrees. Let the duck bake in the oven 10 minutes.
• Turn the pieces skin side up and continue baking 10 minutes. Rub the outside of the duck skin with the garlic and then put the garlic in the baking dish. Continue baking five or 10 minutes and serve.

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.

CHARCOAL GRILLED DUCK

Steps:

• Wash duck and dry thoroughly.
• Combine marinade ingredients and rub all over
• Refrigerate for 1 hour.
• Drain duck and keep marinade as a basting liquid.
• Grill duck over hot charcoal for 20 minutes each side turning over frequently
• Heat remaining marinade gently and thicken with cornstarch mixed in cold water.
• Pour over duck and serve.

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.