Grilled Duck Magret
A nice, simple way to showcase fabulous duck breast.- Prep Time 5 minutes
- Cook Time 20 minutes
Ingredients
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1 Magret Duck Breast
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1 Tbs each of two spices you love. We used Cumin and Ancho Chili Powder
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2 cloves garlic, minced finely
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1 tsp Kosher salt
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¼ C oil, your choice
Directions
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put everything but the duck into a bowl and mash until combined
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Blot the duck skin very well.
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Score the skin on the magret, slicing ½” apart. Don’t cut through the meat, just the skin. Turn the breast 90° and score again, creating a cross-hatch pattern.
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In a saute pan on medium low, place the duck skin side down and allow the fat to slowly render out, pouring the fat into a heat-proof cup or bowl as it accumulates.
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Once the skin is golden brown and no longer giving out much fat, remove the breast and let cool.
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Rub the entire breast with your spice mix and let sit a few minutes.
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Heat your grill to medium.
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Grill the breast skin side down to start. When it’s a darker golden brown, flip it to the meat side. Keep an eye out for flame-ups, depending on your grill.
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Cook for 6 minutes, then reduce the heat to medium-low.
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When the internal temp is 120°F, you are good to go. It took another 12 minutes on my grill, but yours will differ. Go for the temp.
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Remove the breast from the grill and let rest for 5 minutes.
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Slice in ½” slices and serve with some grilled veggies.
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Summer Grilling is all about keeping things simple.
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Don’t forget the wine and some crusty bread.
