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Asparagus Pea and Goats Cheese Souffles


This is a recipe for Grilled Moulard Duck Breast with Cranberry Tangarine Bourbon Glaze from Chef David Nelson.

The 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 frozen year-round.


2 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



  • Combine 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.

  • This 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


  • Wash 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.

  • Grill 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.

  • Slice 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.

  • Serve with oven browned potatoes and fresh steamed spinach. A nice merlot would complement this dish nicely.

Serves 4

Chef David Nelson

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