Chinese Apricot Duck On The Grillbbq Recipes

APRICOT GLAZED DUCK

Steps:

• Preheat the oven to 350 degrees F.
• Melt 1/4 cup of butter in a heavy skillet over medium-high heat. Brown the duck breasts skin side down for about 2 minutes without shaking the pan. Turn over and cook on the other side for another 2 minutes. Remove to a baking sheet and bake in the preheated oven for 10 minutes. Transfer the duck breasts to a cutting board and set aside to rest.
• Using the same pan you cooked the duck in, saute the onions, over medium heat, until golden brown. Add in the chopped apricots, apple cider vinegar, chicken stock and white wine. Cook until reduced by half, about 10 minutes.
• In a small bowl, mix the cornstarch with a little cold water to create a slurry. Slowly add it to the apricot mixture, stirring constantly until the desired consistency is reached.
• Allow to cook until the paste taste disappears, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the tarragon and the remaining 3 tablespoons of butter.
• Slice the duck breast on a bias. Lay a little sauce on the base of each white serving plate and top with the duck. Spoon a little more sauce over the duck and serve.

DUCK BREASTS WITH APRICOT CHUTNEY

Steps:

• For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours., Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings. , Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes. , For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.,

DUCK BREASTS WITH APRICOT SAUCE AND GRILLED FRUIT

Steps:

• Place dried apricots and orange juice in a saucepan and heat to boiling. Remove from heat, cover and let steep about 30 minutes. When cool, place in a blender and purée, adding more orange juice to thin the sauce if necessary. Return sauce to the saucepan and set aside.
• Preheat a ridged grill pan over medium-high heat. Cut fruit in half and remove pits. Brush cut sides with olive oil and place oil side down on the pan. Grill until fruit loosens easily, about 5 minutes, and turn a quarter turn to make cross-hatching grill marks. Grill until tender, about another 4 minutes. Turn over to rounded side and grill until tender throughout, about 4 minutes. Remove to a plate and keep warm.
• Preheat oven to 375 degrees. Place duck breast on a cutting board with meat sides down. Score fat side diagonally (through the fat but not through to the meat) with parallel lines 1/4 inch apart. Turn duck breast around and score it the opposite direction so that the surface is covered with little squares. Sprinkle the fat with the orange zest, salt and pepper and rub the mixture in well. Preheat a deep skillet over medium-low heat and add duck breasts, skin side down. Cook without turning until skin is crispy and golden brown and much of the fat has rendered, about 10 minutes. Place duck breasts on a baking sheet with meat sides down and bake until medium-rare, about 10 minutes.
• Heat sauce until simmering and pour enough of it over a platter to cover. Pour remaining sauce in a sauce boat. Thinly slice the duck on the bias and arrange the breasts with slices spread out on top of the sauce. Garnish with grilled fruit. Add extra sauce to taste.

CHINESE APRICOT DUCK ON THE GRILL/BBQ

Steps:

• Preheat the barbeque.
• Using a sharp knife, cut a long slit in the leshy side of each duck breast to make a pocket.
• Divide the apricots and shallots between the pockets and secure with skewers.
• Mix the honey, soy sauce and sesame oil together in a small bowl and brush all over the duck.
• Sprinkle with the Chinese five-spice powder.
• To make the garnish, make a few cuts lengthways down the stem of each scallion.
• Place in iced water and leave until the stems start to curl. Drain before using.
• Cook the duck over medium hot coals for 6-8 minutes on each side. Remove the skewers, set on a bed of cous cous and garnish with the scallion curls.
• Serve immediately.