All it takes is one unsung protein, one decadent dish to make you rekindle your love affair with your grill. That protein, that dish, is grilled duck breasts with cherry jus, created by Victor Scargle, executive chef of Lucy Restaurant & Bar in Yountville, CA.
The combination of rich duck breasts and sweet-tart cherries is classic, but Scargle enhances it further by infusing the dish with the flavors of the grill.
Pull it off and you have yourself one hell of a date dish (with leftovers!) or a great way to treat your family to a nice meal.
It’s a challenge to render the fat of the duck so that the skin turns out crispy. The sauce, too, is more than dump-and-stir. But it’s a challenge that you’re up for, right?
Grilled duck breast with cherry jus
What you’ll need:
2 Tbsp grapeseed oil, plus additional for greasing the grill
4 shallots, sliced
½ tsp fennel seed
½ tsp pink peppercorns
1 pod star anise
½ tsp yellow mustard seed
1 bay leaf
1 spring thyme
2 cups fresh cherries, plus ½ cup for garnish, pitted and quartered
½ cup Triple Sec
1 quart chicken stock
4 duck breasts
Kosher salt and freshly ground black pepper
½ cup watercress or other greens for garnish
Extra virgin olive oil
How to make it:
1. In a medium pot, add 2 Tbsp grapeseed oil and heat over medium. Once the oil shimmers, add the shallots, fennel seed, pink peppercorns, star anise, mustard seed, bay leaf, and thyme. Cook, stirring occasionally, until the shallots caramelize, 8 to 10 minutes. Add the 2 cups of cherries and triple sec. Cook until the liquid reduces by half, 6 to 8 minutes. Add the chicken stock and bring to a simmer. Cook, skimming the surface as needed, until the flavors are well combined, about 20 minutes. Strain and reserve or refrigerate for later use.
2. Preheat your grill to direct, medium heat. Season both sides of the duck breasts with salt and pepper. Place the duck breasts fat side down on the grill and cook until the fat renders and the skin crisps, 15 to 18 minutes. Flip the breasts and sear, about 3 minutes. Remove the breasts from the grill and allow to rest for 3 minutes.
3. Slice the duck breasts on an angle into five slices. Spoon some sauce onto a plate and top with the sliced duck breast. Toss the watercress with the remaining cherries, a pinch of salt, and a drizzle of extra virgin olive oil. Use the greens as a garnish to top the duck. Makes 4 servings.
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Source : Men’s Health
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