Barbequed Duck Breasts with Blueberry Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 duck breasts with skin, approximately 400 gr each
2/3 cup Éphémère Blueberry (I used blue moon with tangarine)
2 tbsp honey
2 tbsp soya sauce
1 tbsp balsamic vinegar
1 tsp sriracha
Salt and ground pepper
INGREDIENTS FOR THE SAUCE
2 tablespoons butter
227 gr fresh blueberries
1 tablespoon brown sugar
1 tablespoon fresh thyme leaves
1/2 cup Éphémère Blueberry
Salt and ground pepper
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Directions: |
Directions:Place duck breasts in a work surface, skin facing up. Make checkerboard pattern incisions every 2 cm, in the fat only. Do not cut through to the meat. Set aside.
Pour the rest of the ingredients for the marinade in a large airtight container and shake. Season with salt and pepper. Place the breasts, meat side down and close the container. Mix well to cover breasts completely and refrigerate for 24 hours.
In a pan at low heat, melt butter and add the rest of the ingredients. Season with salt and pepper, mix well and simmer for 20 minutes, stirring once in a while. Remove from heat and reduce to a puree. Set aside and keep warm.
Preheat barbecue at maximum intensity. Reduce heat on one side to medium and turn the other side off. Place the duck, skin side down, on the turned off side of the grill and cook for 5 or 6 minutes. Close the barbecue lid (keep an eye on it to avoid burning).
Turn breasts over and place them on the heated side of the grill. Cook for 3 minutes, rotate 45 degrees and cook for another 3 minutes. If the flames get too high, move the meat. Transfer to a plate and cover with aluminum foil. Let sit for 5 minutes and cut into thin slices. |
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Personal
Notes: |
Personal
Notes: Tim is a great person to try new recipes on...most of the time. However, ANY time a recipe has meat being served with or marinated in fruit or fruit juice, count him out. A year or so ago I bought a frozen duck at holiday time, and it's been in the freezer ever since. I bought it because I hadn't had duck in years. My uncle Pude (Carl) was the hunter around me growing up, and he loved bird hunting..pheasant, grouse, duck. My aunt Gloria and mom would fix it up, and we would eat it up like the special treat it was. Bbs and all some of the time. I had this recipe floating around in a pile of things to try, and of course, Tim saw what I was up to and said, "NO FRUIT". So..I compromised. I made his baked with salt and rosemary, and cut the breasts out and made this. So I didn't have the blueberry brew, and improvised best I could in our little town. And i'm not going to lie, this was good. The only thing I'd recommend is making sure to marinate the breasts as long as they say..the sauce is amazing and the meat could have used more time. And I do wonder what a little extra bbq sauce made up, served on the side alongside the blueberry sauce, would be like. Due to the compromise, I didn't feel I had that much time.
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