Spice Rubbed Grilled Duck Breast With Grilled Peach And Goat Cheese Salad Recipes

SPICE RUBBED GRILLED DUCK BREAST

Spice Rubbed Grilled Duck Breast image

Provided by Guy Fieri

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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.

VANILLA SPICE-RUBBED GRILLED PEACHES WITH FRESH GOAT CHEESE

Vanilla Spice-Rubbed Grilled Peaches With Fresh Goat Cheese image

These are like little warm peach pies--without the crust! You can serve the peaches with vanilla ice cream instead of the goat cheese. Adapted from a recipe by chef Tom Douglas by way of the Chicago Tribune.

Provided by Chef Kate

Categories Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup sugar
1/4 vanilla bean, halved lengthwise
1/2 teaspoon fresh ground pepper
1/4 teaspoon ground cinnamon
2 peaches (or nectarines)
1 tablespoon olive oil
2 ounces soft fresh goat cheese (1/4 cup)

Steps:

Prepare a grill for medium direct heat.
For the rub, put the sugar in a small bowl. Scrape the seeds from the vanilla bean into the sugar using the tip of a sharp paring knife (tuck the bean into a bowl of sugar for vanilla sugar).
Mix the vanilla seeds with the sugar, using the tips of your fingers to break up clumps. Stir in the pepper and cinnamon.
Cut the peaches in half; remove the pits. Brush the cut sides lightly with oil; sprinkle generously with the spice rub (you will not use all the spice rub -- reserve the remaining for another use).
Place the peaches, cut sides up, on a lightly oiled grill; grill until the peaches are starting to soften and the skin side is marked by the grill, about 3 minutes.
Turn; grill until the sugar is nicely golden and caramelized, about 2 minutes (move to a cooler part of the grill if they are browning too quickly).
Turn the peaches cut-side up again; place 1 tablespoon of the goat cheese in the center of each.
Grill peaches until goat cheese is warmed and just beginning to melt, about 1 minute. Transfer to a platter.
Sprinkle the goat cheese with a little more of the spice rub.
Serve hot.

Nutrition Facts : Calories 146.6, Fat 6.6, SaturatedFat 2.5, Cholesterol 6.5, Sodium 52.5, Carbohydrate 20.1, Fiber 1.3, Sugar 18.9, Protein 3.4

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