Grilled Duck Breast With Minted Peas Recipes

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.

Steps:

• Shell the peas and set aside. Chop the mint and blend into the butter. Pat the duck dry with kitchen paper and place on the oiled rack of a grill pan (or place a small cake rack in a roasting pan). Use a long sharp knife to score the skin of the duck in a diamond lattice pattern. Sprinkle the skin with salt and dried herbs. (If you wish, the duck, peas and mint butter can now be covered and set aside in a cool place for a couple of hours until ready to cook).
• Preheat the grill to very hot. Grill the duck breasts skin-side up for 10 minutes (watch carefully as you do this because the hot fat can splatter) until the skin is browning and has yielded most of its fat - carefully pour this off and reserve for roasting potatoes. Turn the duck over and grill on the flesh side for 5-10 minutes, depending on how rare you like the meat. Turn off the heat and allow the duck to rest while you prepare the peas.
• Cook the peas in boiling salted water for 3-5 minutes or until the peas are just tender and still bright green. Drain in a colander and return to the hot pan with the mint butter. Toss the peas until evenly coated with the butter.
• Serve the duck breasts whole or sliced with the minted peas, accompanied by buttered new potatoes.

Steps:

• For the Chicken:.
• Heat grill to medium.
• Whisk together the honey and balsamic vinegar in a small bowl.
• Brush the breasts on both sides with oil, if desired, and season with salt and pepper.
• Grill the breasts for 7 to 10 minutes per side or until golden brown and cooked through.
• Brush with the honey glaze during the last few minutes of cooking.
• Serve on a bed of sauce or with sauce drizzled over.
• For the Sauce:.
• Place peas, vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth.
• With the motor running, slowly add the oil and taste for seasoning.
• Add the honey and blend again. If the mixture if too thick, blend in a few tablespoons of cold water.

Steps:

• Trim duck breasts of extraneous fat (or ask your butcher to trim them) and score the skin. Season very lightly with salt and generously with coarsely ground pepper.
• Make the marinade: In a mixing bowl, whisk together miso, soy sauce, sake, orange zest, ginger, garlic, cayenne and sesame oil. Remove 1/4 cup of the marinade and combine it with 2 tablespoons orange juice to make a dressing; set aside. Add remaining 2 tablespoons orange juice to the marinade in the mixing bowl.
• Lay duck in a shallow pan and pour the marinade over, making sure meat is well coated. Let sit at room temperature for at least 1 hour. If you wish, cover and refrigerate for up to 1 day; bring to room temperature before proceeding.
• Prepare a bed of medium-hot coals in a grill, or heat a stovetop grill or cast-iron pan to medium hot. Cook duck breasts skin-side down for 8 to 10 minutes, until fat is rendered and skin is nicely colored. (See note.) Turn and cook on the other side for 3 or 4 minutes, until internal temperature registers 125 degrees. Remove from heat and let rest at least 10 minutes.
• Meanwhile, bring a pot of well-salted water to a boil. Cook green beans for 1 to 2 minutes, until firm-tender. Drain green beans and rinse with cool water; blot dry.
• Slice duck crosswise about 1/8-inch thick. Line a platter with lettuce leaves. Place several slices of duck on each leaf, along with a couple of mango slices. Arrange green beans over the top and garnish with watercress, if using. Drizzle reserved dressing over everything, sprinkle with scallions and serve.