Grilled Duck Breast With Prickly Pear Bbq Sauce Recipes

Steps:

• Combine BBQ sauce ingredients; simmer for one hour. Cover and place in refrigerator until cold, about 2 hours. Reserve 1 cup of BBQ sauce for basting.
• Pour remaining BBQ sauce over duck breasts. Marinate covered in the refrigerator for 1/2 hour. Turn breasts over; marinate for 1/2 hour more. Remove breasts; discard marinade.
• Preheat grill. On a well oiled grill, cook duck, skin side down, 7 minutes. Flip breast over, cook 3 minutes. While grilling, baste with reserved sauce. If needed, finish cooking in a 350°F oven to bring internal temperature to 155°F.
• Let duck breast rest 2 minutes. Slice duck breast across the grain. Fan slices on plate. Serve with cilantro garlic potato puree and green chile black beans. Garnish with parsley and habaneros.

Steps:

• Preheat an outdoor grill to medium heat.
• Brush the pork tenderloins with oil. Season generously with salt and pepper.
• Use a clean cloth or rolled paper towels soaked with oil to season the grill. Grill the tenderloins, turning as necessary to mark them well on all sides. Use a basting brush to coat the tenderloins with sauce. Turn the tenderloins about every 2 minutes and reapply sauce to ensure even caramelization. Cook until an instant-read thermometer inserted in the center registers 145 degrees F (for medium doneness) to 160 degrees F (for well done).
• Remove the tenderloins to a wire rack or plate to rest. Rest in a warm place for at least 5 to 7 minutes. Bring leftover sauce to a simmer and cook for 5 minutes. Slice and serve with sauce for dipping or drizzling.
• Coat the whole red onions with canola oil and roast until inside layers are very soft, about 1 hour. Peel the onions and discard outer layers if blackened. Place in blender with prickly pear cactus puree and blend at high speed until completely smooth. Preheat oven to 350 degrees F.
• Heat 1 tablespoon of butter in a saucepan over medium heat. Saute minced onions until lightly caramelized, about 5 minutes. Add coriander, cumin, pepper flakes, serrano, garlic, and lime zest. Cook until fragrant, about 2 minutes.
• Add Worcestershire, tequila, cider vinegar and lime juice. Cook over medium-high heat until reduced by half.
• Stir in onion/cactus fruit puree, water and salt, to taste, and bring to a simmer.
• Remove from heat and swirl in the remaining butter. The sauce may be blended to achieve a smoother consistency or left as it is.

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.

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:

• Trim excess fat from duck breasts. Heat a 12-inch heavy skillet over high heat until very hot. Pat breasts dry and season with salt. Put breasts, skin sides down, in skillet and reduce heat to moderate. Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered with a metal bulb baster (or very carefully pouring it off). Turn breasts and cook about 2 minutes for medium-rare or to desired doneness. Transfer breasts to a plate and keep warm, covered loosely.
• While duck breasts are cooking, peel pear and cut into 1/4-inch dice. Pour off all but about 1 tablespoon fat from skillet and sauté pear until lightly browned, about 1 minute. In a measuring cup stir together apple juice and cornstarch. To pear add Calvados or Armagnac. Stir in cornstarch mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer, stirring, 2 minutes, or until slightly thickened.
• Serve duck breasts, sliced, with sauce spooned over them and garnish with thyme sprigs.

Steps:

• Prepare a charcoal or gas grill for direct grilling over medium heat.
• To make the spice rub: in a small bowl, mix together the ginger, five-spice powder, white pepper and salt. Sprinkle generously on both sides of the duck breasts and rub into the breasts.
• To make the sauce: in a saucepan, combine the stock, wine, dried cherries, soy sauce, and corn syrup. Cook over high heat, stirring often, until reduced by about half, 7-10 minutes.
• Remove from heat.
• Stir in the cornstarch mixture and cook over medium heat for about 1 minute, stirring constantly, to thicken the sauce. Set aside and keep warm.
• Place the duck breasts, skin side down, on the grill, directly over medium heat. Cover the grill and cook until the duck is well-browned on the bottom side, 7-10 minutes, checking occasionally for flare-ups and moving the duck to a cooler part of the grill if needed.
• Turn and grill for 5 minutes more.
• Check for doneness by cutting into a breast or testing with an instant-read thermometer. Duck breasts should be cooked medium rare to medium, still pink at the center, or until an instant read thermometer registers 135 to 140 degrees F. Continue to cook as needed.
• Transfer to a platter, cover loosely with aluminum foil and let rest for 5 minutes. To serve, slice each duck breast on the diagonal and spoon the sauce over the slices.