What's on the Grill #300: Grilled Duck Breasts with Mushrooms
I could easily eat duck every week. While its rich meat and decadent skin may not be a favorite of everyone’s, it certainly is one of mine. In fact, after grilling duck on the plancha last week, I realized I needed to have duck on its own. It deserved a little time in the spotlight.
Grilled Duck with Mushrooms
Adapted from Bon Appetit
2 duck breasts with skin
2 T olive oil
3/4 pound mushrooms
12 cup thinly sliced shallots
1/4 cup red wine
salt and pepper
While this is a “grilled meal,” I’m preparing it in cast iron to make the sauce. Duck fat is pretty magical and I would rather have it line my stomach than my drip pan.
Prepare a 2 zone medium high heat fire in the grill. When using a cast iron skillet, I always light a two zone fire (coals pushed to one side, nothing on the other) to have some place for my skillet to “run to” if things get too hot.
Prep the duck breasts by cutting crosshatch slits in the duck’s skin.
Season with salt and pepper.
Place a cast iron skillet directly over the hot coals and allow to heat for several minutes.
Add the olive oil, then add the duck breasts, skin side down.
Allow to grill for 7-8 minute, or until the skin turns golden brown.
Flip the breasts, and cook another few minute, or until an instant read thermometer reads 135 F. I like my duck medium rare. If you prefer it cooked more leave it on the grill longer.
Transfer the duck to a plate and keep warm.
Add the mushrooms and shallots to the skillet and cook, string often, until they soften and become translucent. About 7-8 minutes. Season with salt and pepper. Add in the wine. Scrape the bottom of the skillet with a wooden spoon to release any brown bits stuck to the bottom from the duck. After a minute of stirring, remove and serve over the duck.
Decadent and rich? Yup, both were delivered. In fact, if I were to quibble, the only thing I didn’t like about this recipe is that I didn’t make more.
Served along side a collaborative baltic porter from Coronado and Cigar City Brewing, Jurata made dinner all that better.
If you are not a duck fanatic like me, I highly suggest you give it a try. It’s fabulous and certain not to disappoint. Cheers.