Spice-Rubbed Duck Breasts With Plum Sauce |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Weber's Big Book of Grilling Ingredients:
1 teaspoon dried thyme |
1 teaspoon minced garlic |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon mace |
4 boneless muscovy duck breast halves (7-8 oz. each and 1/2 inch thick) |
1 cup plum jam or 1 cup plum preserves |
2 tablespoons cider vinegar |
1 tablespoon soy sauce |
1 tablespoon grated fresh ginger |
1/8 teaspoon sesame oil |
ground cloves (a pinch) |
Directions:
1. Make the rub: in a bowl, combine all the rub ingredients; set aside.
2. Use a sharp knife to trim excess fat from the duck breasts; if skin is very fatty, trim it to a thickness of 1/4 inch.
3. Score the skin in a diamond pattern.
4. Coat both sides of the breasts evenly with the rub; cover with plastic wrap and marinate at room temperature for 30 minutes or in the refrigerator for up to several hours.
5. Make the plum sauce: in a small saucepan over medium heat, stir the plum jam until liquefied and bubbling, 3-4 minutes.
6. Add in the remaining sauce ingredients; cook and whisk frequently until smooth, about 2 minutes.
7. Let the sauce cool to room temperature before serving.
8. Grill the breasts, skin side down over Direct Low heat, until the internal temperature reaches 160°, 11-13 minutes, turning once halfway through the grilling time.
9. The juices should be slightly pink, the skin golden brown and crisp.
10. Remove from the grill and let rest 3-4 minutes.
11. Slice thinly on the bias and serve warm with the sauce.
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