FRENCH DUCK BREASTS SKIN-ON BONELESS FILLET (2 PIECES) | NEW
Preparation Time: 15 mins / Cook Time: 30 mins / Serving: 4
2 x FRENCH DUCK BREASTS SKIN-ON BONELESS FILLET (2 PIECES) | NEW
2 cups orange juice
1 pint blackberries
1 tablespoon dry mustard
1 tablespoon sweet paprika
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoons five-spice powder
1/2 teaspoon ground coriander
Salt and freshly ground black pepper
Ripe peaches, halved and pitted
8 ounces goat cheese, cut into pieces, softened
2 cups baby arugula or rocket
1/2 cup coarsely chopped pecans, toasted
RECIPE CONTAINS NUTS
1. Heat grill to medium. Put orange juice in a medium saucepan & cook until reduced by half. Add the blackberries & cook for 2 minutes. Strain the mixture into a bowl. Place the blackberries in another bowl & set aside.
2. Mix together all the spices & rub the skin side of the duck with some spices. Season breasts with salt & drizzle with oil. Grill, skin side down until a crust forms, 3 to 4 minutes. Turn the breasts over & continue cooking to medium doneness, brushing with some of the orange-blackberry glaze every minute or so. Transfer to a large platter.
3. Brush the cut side of the peaches with oil & season with salt & pepper. Grill the peaches, cut side down until slightly charred about 2 minutes. Turn over & grill for another minute. Arrange cut side up around the duck, or on another platter. Spoon some goat cheese into the peach hollows, scatter the arugula & pecans over, & then some of the cooked blackberries. Serve the remaining berries with the duck & peaches.