Five Spice Grilled Duck With Citrus Sauce And Couscous Recipes

FIVE-SPICE GRILLED DUCK WITH CITRUS SAUCE AND COUSCOUS

Steps:

• De-bone the duck and cut it into 4 pieces, reserving the bones for later use. In a large bowl, combine the five-spice blackening powder, sugar, and tea. Place the duck pieces in the bowl, and let the meat marinate for 1 hour. Heat a grill pan or large skillet over medium-high heat. Add enough oil to coat the surface of the pan, and let the oil heat. Season the duck pieces with salt, if desired. Carefully add the duck pieces to the pan and reduce the heat to medium. Grill until cooked to desired degree of doneness, turning each piece with tongs halfway through cooking. Serve with Citrus Sauce, Couscous, baby spinach and mango slices, if desired.
• Combine the citrus juices and zest, sugar, mustard, and eggs, and whisk well. Slowly drizzle in the oil, whisking constantly until the mixture becomes thick. Season, to taste, with salt and pepper. Drizzle sauce over duck.
• Toast the trail mix in a dry medium skillet over medium-low heat until fragrant and golden brown, about 3 to 5 minutes. Add the dry couscous to the skillet and continue to toast the mixture for an additional 2 to 3 minutes, stirring with a wooden spoon. Remove pan from heat. In a large saucepot, combine the chicken stock and the duck stock and bring to a boil over medium-high heat. Add the toasted trail mix and couscous mixture to the pot. Stir until incorporated and then cover the pot with a lid. Lower the heat to medium-low and allow the couscous to simmer until it absorbs the liquid. Fluff couscous with a fork and serve.
• Place the duck bones in a large pot and add enough water to cover bones. Bring to a boil over medium-high heat and then reduce the heat to a simmer, stirring occasionally. Let simmer for 2 hours. Season, to taste, with salt and pepper.

SPICE RUBBED GRILLED DUCK BREAST WITH GRILLED PEACH AND GOAT CHEESE SALAD

Steps:

• Heat grill to medium. Put orange juice in a medium saucepan and cook until reduced by half. Add the blackberries and cook for 2 minutes. Strain the mixture into a bowl. Place the blackberries in another bowl and set aside.
• Mix together all the spices and rub the skin side of the duck with some of the rub. Season breasts with salt and drizzle with oil. Grill, rub side down until a crust forms, 3 to 4 minutes. Turn the breasts over and continue cooking to medium doneness, brushing with some of the orange-blackberry glaze every minute or so. Transfer to a large platter.
• Brush the cut side of the peaches with oil and season with salt and pepper. Grill the peaches, cut side down until slightly charred about 2 minutes. Turn over and grill for another minute. Arrange cut side up around the duck, or on another platter. Spoon some goat cheese into the peach hollows, scatter the arugula and pecans over, and then some of the cooked blackberries. Serve the remaining berries with the duck and peaches, if desired.

FIVE-SPICE DUCK

Steps:

• To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted spices in a spice mill or clean coffee grinder. Transfer the ground spices to a bowl. Add the ginger, garlic, brown sugar, salt, and pepper. Stir to combine well.
• Pat spice rub generously all over the skin of the ducks, place them on a rack over a roasting pan, and refrigerate them, uncovered, for at least 2 hours, or, preferably overnight.
• Preheat a grill.
• When you are ready to cook the ducks, place them on a rotisserie over a grill with a drip pan set directly under the ducks. Keep the fire fairly low to avoid flare ups. Cook the ducks until the juices run clear and an instant read thermometer inserted into the thigh reads 175 degrees F, about 2 to 2 1/2 hours. Remove the ducks from the rotisserie and carve them into breast and leg-thigh portions.