Asparagus Pea and Goats Cheese
is a recipe for Grilled Moulard Duck Breast with Cranberry
Tangarine Bourbon Glaze from Chef David Nelson.
Moulard Duck is a cross between a Pekin (Long Island) and
a Muscovy Duck, used almost exclusively in the American Foie
Gras industry. The breast meat is highly sought after by America's
leading chefs for its size, (almost 2 pounds each) its low
fat content and rich steak like flavor. Available fresh or
pounds moulard duck breast, 1 piece
Cranberry Tangarine Glaze with Bourbon
1 cup cranberries, whole fresh or frozen
1/3 cup tangerine juice
1/2 cup orange marmalade
2 ounces bourbon whiskey
all ingredients in a saucepan and bring to a boil, reduce
heat and simmer for 10 minutes. Stir occasionally. Cool
to room temperature and chill, or serve immediately over
your favorite grilled game bird breast.
sauce can be made ahead of time and freezes well. Prepare
some in the fall when cranberries are inexpensive and at
their freshest. Thaw the sauce overnight in the refrigerator
the breast thoroughly in cold running water and place it
skin side down on a clean cutting board. Cut the breast
in half between the two lobes and trim any fat that may
extend past the exposed meat.
the breast pieces, skin side down over a medium hot fire
for 8-10 minutes until the fat has rendered off and the
skin is golden brown. Turn the breast over and cook to a
medium-rare like a fine steak. Baste the breasts with the
sauce for the last 3-4 minutes. Remove from the grill and
allow to rest for 3 - 4 minutes.
the breasts thinly against the grain like you would a london
broil, and fan the pieces out on 4 warm plates. Drizzle
about 2 ounces of the sauce over the top of the meat.
with oven browned potatoes and fresh steamed spinach. A
nice merlot would complement this dish nicely.
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