This recipe is the result of my quest for perfectly crisp duck skin… and medium rare duck meat. Yes, it can be done!
- 4 Duck Breasts, Boneless (Pekin, Muscovy... whatever you've got)
- 1/4 Cup of your favourite spice blend (a great cajun works well, but watch the salt)
- Olive Oil - Enough to make a paste with the spices
- Kosher or Sea Salt to season
1Preheat Grill to 350-400 and oven to 350 – convection setting if available.
2Make a paste with the olive oil and most of the spice blend, leaving some in reserve to sprinkle on the duck skin. Coat the breasts in this paste and set aside for 30 minutes to 2 hours.
3Stretch the duck skin out on a baker’s cooling rack and place over a roasting pan to catch the rendered fat drippings. (which you should save and freeze for the next time you sear scallops… yum)
4Salt the skin quite liberally. Add a bit of the reserved spice blend. Bake in the oven 20-30 minutes or so, until crisp and a deep brown colour.
5Grill the duck breasts until cooked ‘medium’ at around 140 degrees on a meat thermometer.
6Allow breasts to rest 15 minutes before slicing into rounds… serve with the crisped skin sliced into thin strips (piled up like a haystack if you like)
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