Doug’s Grilled Duck with Cherry BBQ\Mole Sauce on Field Greens

This is a long recipe, but it is worth it, and most of it can be made ahead of time.

For the Rub, combine the following:

1 ½ C dark brown sugar
¼ C coarse kosher salt
½ C paprika
3 T dried parsley
2 T each of dried basil, dried oregano, dried thyme, dried onion flakes
1 ½ T dried Worcestershire Sauce (I used regular – dried is hard to find)
1 ½ T lemon pepper
1 T garlic powder
1 tsp each of allspice and cinnamon

Seal in jar or Tupperware container. If using liquid Worcester, the rub may harden somewhat over time but just throw it in the food processor to break it up. It’s also great on pork.

(BBQ Bible Sauces Rubs and Marinades by Steven Raichlen)

Preparing the Duck

1. Trim excess skin and fat from the breasts leaving a strip of skin about 1 ½ to 2 inches wide down the middle of the breast.
2. Apply generous amount of rub to all sides of the breasts. You cannot put too much of this on. It is gorgeous!

For the BBQMole Sauce

1. Melt 3 T unsalted butter in sauce pan over medium heat.
Add:
½ medium onion, finely chopped
2 cloves garlic, thinly sliced and
2 C pitted Bing cherries (fresh, canned or frozen), drained.
Cook until onions are soft but not brown.

2. Add:
2 T high-quality, pure cocoa powder
1 tsp pure chili powder (not a blend)
1 ½ C port
½ C sherry vinegar
4 tsp ketchup
1 tsp grated lemon zest
2 canned chipotle, minced or teaspoons chipotle chili powder
½ tsp caraway seeds
½ tsp course kosher salt, or more to taste
½ tsp fresh ground pepper
½ C honey
And bring to a boil.

3. Reduce heat and simmer, uncovered, until reduced to about 2 cups – stirring occasionally.

4. Correct the seasoning, adding salt, lemon juice or honey, or more to taste, the sauce should be a little sweet, a little sour and VERY flavorful. Use right away or put it in a jar and refrigerate. It will keep several weeks.

(BBQ Bible Sauces Rubs and Marinades by Steven Raichlen)

For the Balsamic Drizzle:

Combine in saucepan:

1 C good commercial balsamic vinegar
1/2 C honey
1/3 C sugar
3 T soy sauce

Place over medium heat and bring to a boil.
Simmer until reduced to 1 cup.
Skim and discard foam.
Strain into a jar and cool to room temperature.
Cap the bottle.
The drizzle will keep for several months at room temperature.

(BBQ Bible Sauces Rubs and Marinades by Steven Raichlen)

For the Tangerine Shallot Dressing for the Field Greens

Mash into a paste:

1 clove garlic
2 or 3 pinches of kosher salt
Remove to a jar with a tight fitting lid.

Add and whisk together,
¼ C fresh tangerine juice
2 T fresh lemon juice
2 small shallots, minced

Add 2/3 C of olive oil in a slow steady stream, whisking constantly until smooth:

Taste and adjust seasoning.
Keep in jar for up to two weeks in the refrigerator.

(Joy of Cooking – All About Grilling by Rombauer, Rombauer Becker and Becker)

Bringing it all Together

BBQ rubbed duck breasts to an internal temperature of 145 degrees.
Remove and cover with tin foil for five minutes.

Toss field greens in dressing and put a handful in the centre of the plate.

Slice duck breast and fan pieces out on top of field greens.

Spoon a small amount of BBQMole sauce over duck. Place one or two of the Bing cherries beside the duck.
Drizzle the balsamic reduction around the perimeter of the plate.

Bon Appetite!

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One response to “Doug’s Grilled Duck with Cherry BBQ\Mole Sauce on Field Greens

  1. Pingback: Chocolate Challenge Menu « Last Chance Dinner Club

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