Smoked and Grilled Duck Breast with Grilled Zucchini
This version of the classic honey glazed duck is my absolute favorite. The combination of grilling and smoking gives you the best of both worlds; the nice caramelized surface, with the sweetness from the honey, and the wild, smoky flavor, brings the best out of this gamey meat. This recipe is for outdoor grilling using a grill with a lid. However, I have given instructions for more civilized, indoor-cooking as well, were the smoke taste is given by a liquid smoke extract to avoid smoking out the guests before dinner.
INGREDIENTS:
Number of servings
Serves 4
List of ingredients
2 duck breast, preferably bone-in, approximately 1 lb. (450 g) each
2 tsp. mustard seeds, freshly grounded (or 2 teaspoons Dijon-style mustard)
4-6 cloves, freshly grounded
2 tbs. honey
Salt and pepper
1 baby zucchini, approximately 1 pound (a little less than ½ kg) cut into eight boat shaped pieces.
2 tbs. olive oil
Salt and pepper to taste
PREPARATION:
Take the meat out of the fridge at least an hour before you start cooking. This helps getting a juicy and evenly cooked result.
For barbequing and smoking: When lighting the grill, gather the charcoals in one half of the grill, leaving the other side less exposed to direct heat.
Place the duck breasts skin side up on a cutting board. With a sharp knife, cut a crisscross pattern in the skin, making sure you donât cut into the meat. In a pestle and mortar, ground the cloves and the mustard seeds into a fine powder. Rub the breast with salt, pepper, and half of the ground spice mixture.
When the grill is hot, broil the duck breasts skin side down for 3-5 minutes, or until they have obtained a golden brown surface. Turn and broil for 3-5 minutes on the other side. Remove from heat and let rest until cool enough for handling. Rub the skin with the honey and the rest of the spices.
Return to the grill, this time placing it on the side furthest away from the coals. Add a few handfuls of wood shavings (preferably hickory or apple wood) and fresh juniper (or a small handful of juniper berries.) Put the lid on, and smoke for about 35 minutes, or until core temperature has reached 150 Fahrenheit (65 Celsius). On the grill the heat will naturally reduces more or less from approximately 400 Fahrenheit (200 Celsius) to 200 Fahrenheit (100 Celsius). It is a good idea to use a cooking thermometer, as the exact heat is difficult to control.
Cut the zucchini and drizzle with olive oil, salt, and pepper. When the meat is remaining approximately 15 minutes of smoking, place the zucchini on the grill (on the side resting above the coals). Grill for 6-8 minutes on each side, until tender.
For indoor cooking: Instead of smoking, substitute with Liquid Smoke to give the duck breasts some smoky flavor. Mix 1 or 2 teaspoons Liquid Smoke into the honey. (If the honey is thick and does not go well together with the Liquid Smoke, heat the mixture in a small pot over low heat and stir until blended.)
Preheat the oven to 350 Fahrenheit (175 Celsius).
Place the duck breasts skin side up on a cutting board. With a sharp knife, cut a crisscross pattern in the skin, making sure you donât cut into the meat. In a pestle and mortar, ground the cloves and the mustard seeds into a fine powder. Rub the breast with salt, pepper, and half of the ground spice mixture.
In a dry frying pan, sear the duck breasts skin side down over high heat until golden brown, approximately 5-7 minutes. You might need to pour out some of the melting fat as you are searing. Remove the frying pan from the heat, and turn and sear the other side for approximately 3 minutes.
Transfer the breasts to an ovenproof dish, and let rest at room temperature for 5-10 minutes. Rub the breasts with the honey and Liquid Smoke mixture along with the rest of the spices, until coated. Attach a cooking-thermometer to the meatiest part of one breast.
Bake in the oven skin side up for 8-10 minutes, until core temperature, has reached 41 Fahrenheit (55 Celsius). Let rest in a warm place for 8-10 minutes before serving.