Grilled Duck Breast With Chipotle Ranch Dressing Recipes

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GRILLED DUCK BREAST WITH CHIPOTLE RANCH DRESSING



Grilled Duck Breast With Chipotle Ranch Dressing image

Make and share this Grilled Duck Breast With Chipotle Ranch Dressing recipe from Food.com.

Provided by lazyme

Categories     Salad Dressings

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

2 duck breasts
1 tablespoon peanut oil
1 tablespoon chili powder
2 cups mixed salad greens
2 garlic cloves
1/2 teaspoon salt
1/3 cup sour cream
2 tablespoons buttermilk
1 tablespoon chipotle from canned chipotle chile in adobo, chopped
3 tablespoons fresh cilantro leaves, minced
1 scallions, very thinly sliced or 1 tablespoon chives, chopped

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.

Nutrition Facts : Calories 656.6, Fat 41.7, SaturatedFat 13.3, Cholesterol 343.9, Sodium 869.6, Carbohydrate 6.8, Fiber 2.2, Sugar 1.5, Protein 61.8

SPICE RUBBED GRILLED DUCK BREAST



Spice Rubbed Grilled Duck Breast image

Provided by Guy Fieri

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon five spice powder
1/2 teaspoon dry mustard
Kosher salt and freshly ground black pepper
4 duck breast halves
Oil, for the grill

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 BREAST WITH PEPPER JELLY GLAZE



Grilled Duck Breast With Pepper Jelly Glaze image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 8 servings

Number Of Ingredients 13

8 boneless duck breasts, about 6 ounces each, skin on, trimmed of fat
Coarse salt
1 teaspoon freshly ground black pepper
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
For the pepper jelly glaze
2 tablespoons chopped shallots
3/4 cup sherry vinegar
3 cups well-seasoned chicken or beef stock
3 tablespoons hot pepper jelly
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
1 jalapeno, seeded and finely minced, optional

Steps:

  • Wash and dry duck breasts. Mix together salt, pepper, thyme and rosemary. Sprinkle the mixture over the skin side of the breasts, and refrigerate for several hours or let stand about 1/2 hour before cooking.
  • Make the glaze: combine the shallots, vinegar and stock in a small pot and bring to a boil. Reduce heat, and simmer until liquid is reduced to about a cup. Whisk in the pepper jelly, and then the butter. Season to taste with salt and pepper. Add the jalapeno, if desired. Add more vinegar if sauce is too sweet.
  • Grill or saute skin-side down for about 6 minutes; then turn and cook about 2 minutes longer, depending on how rare you want the breasts. Remove from heat; let stand about 2 minutes; then, slice on the diagonal into 5 or 6 pieces and arrange on plate, skin side up. Spoon glaze over the top.

Nutrition Facts : @context http, Calories 759, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 69 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 24 grams, Sodium 682 milligrams, Sugar 5 grams, TransFat 0 grams

GRILLED WILD DUCK BREAST



Grilled Wild Duck Breast image

A simple way to treat SMALL duck - and it's a HUGE hit! It's like having steak. Use the breasts, save the rest of the bird for a stew or stock.

Provided by Spencer & Serena

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 55m

Yield 4

Number Of Ingredients 6

¼ cup Worcestershire sauce
2 tablespoons olive oil
½ teaspoon hot sauce
2 tablespoons minced garlic
¼ teaspoon black pepper
8 skinned, boned duck breast halves

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.

Nutrition Facts : Calories 297.4 calories, Carbohydrate 4.8 g, Cholesterol 222.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 43.2 g, SaturatedFat 1.8 g, Sodium 346.3 mg, Sugar 1.8 g

BROILED DUCK BREASTS WITH ORANGE CHIPOTLE SAUCE



Broiled Duck Breasts with Orange Chipotle Sauce image

Categories     Duck     Broil     Quick & Easy     Lime     Orange     Hot Pepper     Cinnamon     Maple Syrup     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

For sauce
2 1/2 cups fresh orange juice
1/4 cup fresh lime juice
3 tablespoons maple syrup (preferably dark amber or Grade B)
1 tablespoon finely chopped canned chipotle chiles in adobo
1 (3- to 4-inch) cinnamon stick
2 whole cloves
1 teaspoon salt
For duck
3 (1-lb) boneless Muscovy duck breasts with skin or 6 (7- to 8-oz) Long Island (also called Pekin) duck breast halves with skin
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Special Equipment
an instant-read thermometer

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 BREASTS WITH NECTARINE- GREEN GRAPE CHUTNEY



Grilled Duck Breasts With Nectarine- Green Grape Chutney image

Provided by John Willoughby

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 large red onion, peeled and diced fine
3 nectarines, pitted and diced
1 cup green grapes, halved
1 cup cider vinegar
1/2 cup brown sugar
Pinch ground allspice
Pinch ground mace
1 tablespoon roughly chopped fresh basil
Salt and freshly ground black pepper
4 duck breasts, 8 to 10 ounces each

Steps:

  • In a medium saute pan, heat the oil over medium heat until hot but not smoking. Add the onion and saute, stirring occasionally, until transparent, about 5 to 7 minutes. Add the nectarines and grapes, and cook, stirring, until the nectarines are a bit browned, about 4 minutes. Add the vinegar, sugar, allspice, mace, basil and salt and pepper to taste. Bring the mixture just to a boil, reduce the heat to low and simmer 10 minutes. Remove from heat and set aside.
  • Meanwhile, build a small fire in one side of a grill, using enough coals to fill a shoe box. Salt and pepper the duck breasts well and place them on the grill, withy the fat side down, along the edge of the fire. Cook them for 6 minutes, being careful of flare-ups caused by fat dripping into the fire. If flare-ups do occur, move the breasts so that they are not directly over the flames. You want them to cook slowly, allowing the fat to drip off at an even pace and giving the skin time to crisp. Flip the breasts over and cook 5 to 7 minutes more. When the duck breasts are nicely browned and as firm to the touch as the heel of your hand, they are medium rare.
  • Pull the duck breasts off the fire, allow to cool for about 4 minutes, then slice them thinly on the bias and serve with the chutney.

Nutrition Facts : @context http, Calories 374, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1218 milligrams, Sugar 34 grams

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