Duck Duck Duck Smoked Breast Grilled Foie Gras And Barbequed Thighs Recipes

GRILLED CRISPY DUCK STUFFED WITH APPLES AND ONIONS

Grilled Crispy Duck Stuffed with Apples and Onions image

Provided by Food Network

Time 2h25m

Number Of Ingredients 4

Ingredients

1 duck, 4 to 5 pounds
1 tablespoon sea salt or kosher salt
2 crisp tart apples, such as Granny Smith, unpeeled
3 yellow onions, peeled

Steps:

Cut apples and onions into quarters. Remove seeds from apples and set aside. Rinse duck with cold water and pat dry. Discard giblets and organ meats. Trim all loose fat from the inner cavity. Stuff cavity with apples and onions. Sprinkle duck liberally with salt and pierce skin in several places with a fork.
Place the duck, breast side up, in a roast holder (which is placed in a drip pan for gas grill) in the center of the cooking grate. Cook 1 1/2 to 2 hours, piercing the underside of the duck every 30 minutes to remove excess fat. When the duck juices run clear, and the internal temperature is 170 to 180 degrees F, remove from grill and let rest for 15 minutes. Remove apples and onions from duck cavity and place on cooking grate to crisp. Serve duck with the grilled apples and onions while still warm.

GRILLED DUCK LAAB

Grilled Duck Laab image

My father was known for his duck laab (also spelled larb), and he'd go the extra mile to make it. He would source a whole duck from his Amish farmer friend, meticulously debone it and grind it up. It was a true a labor of love. My version is inspired by dad's traditional Laotian laab, except I use skin-on duck breasts that are grilled over an open hardwood fire until crispy, juicy and smoky. There are many variations of laab and the key to this version of the dish is the finely chopped lemongrass, which has a floral fragrance that helps cut through the richness of the duck.

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

Ingredients

Four 7-ounce skin-on duck breasts
Kosher salt and freshly ground black pepper
1/2 cup toasted rice powder
1/3 cup chopped lemongrass
1/4 cup fish sauce
1/4 cup chopped shallots
3 to 4 Thai bird chiles, chopped
Juice of 3 limes
2 cloves garlic, minced
1/3 cup bean sprouts
1/3 cup matchstick-sliced carrots
1/3 cup fresh cilantro leaves, chopped
1/3 cup finely chopped scallion
10 to 12 fresh mint leaves
10 to 12 Thai basil leaves
Purple radishes, sliced, for garnish
Watermelon radishes, sliced, for garnish
10 to 12 butter lettuce leaves

Steps:

Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
Pat the duck breasts dry. Liberally sprinkle with 4 to 5 tablespoons of salt and several grinds of pepper on both sides.
Place the duck breasts skin-side down over direct heat. Grill, flipping as needed to avoid flare ups, until the skin renders its fat and is crispy, 8 to 10 minutes. Remove the duck and allow it to rest for 10 minutes.
Halve the duck breasts lengthwise, then slice into bite-size pieces. Transfer to a large bowl. Toss together with the rice powder, lemongrass, fish sauce, shallots, chiles, lime juice and garlic. Season with pepper.
On a large platter, lay out the bean sprouts, carrots, cilantro, scallions, mint, Thai basil, purple radishes and watermelon radishes. To serve, place the duck laab on a lettuce leaf and top with the desired toppings.

GRILLED MARINATED DUCK BREAST WITH FRESH PLUM CHUTNEY LEEK AND GARLIC FONDUE WITH HOISIN LIME OIL

Grilled Marinated Duck Breast with Fresh Plum Chutney Leek and Garlic Fondue with Hoisin Lime Oil image

Provided by Ming Tsai

Categories main-dish

Time 13h30m

Yield 4 servings

Number Of Ingredients 26

Ingredients

4 (7-ounce) duck breasts
1 cup hoisin sauce
2 tablespoons sambal
2 tablespoons minced garlic
2 tablespoons minced ginger
1/4 cup chopped cilantro
1/2 cup shaoxing (Chinese rice wine) or red wine
1/4 cup chopped scallions
Salt and black pepper to taste
4 scallion ends to make brushes
1 package Chinese pancakes (If pancakes are frozen, they can be microwaved before streaming.)
Leek and Garlic Fondue, recipe follows
Fresh Plum Chutney, recipe follows
Canola oil to cook
12 cloves of garlic
3 cups chopped leeks, well washed
2 to 3 ounces of butter
Salt and black pepper to taste
Canola oil
2 diced red onions
1 tablespoon minced ginger
2 minced Thai bird chiles
1 tablespoon brown sugar, may need more if plums are very tart
8 peeled and diced plums
1/2 cup plum wine
Salt and black pepper to taste

Steps:

Mix all ingredients and marinate duck overnight, refrigerated. Season the duck and grill until medium rare, about 12 minutes. Let duck rest 5 minutes and slice. Fan duck over fondue and chutney. Drizzle with hoisin lime oil and garnish with scallion brush. Serve with steamed Chinese pancakes.
In a saute pan coated with oil, add garlic and begin to caramelize. Season. When garlic is brown, add leeks. Cook until soft then add butter. Check for seasoning.
In a saucepan add a little oil and caramelize onions with ginger. Add chiles, sugar and plums. Season. Stir for 5 minutes then deglaze with wine. Simmer on low heat until most of the wine is evaporated. Check for seasoning.

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