Recipe courtesy of David “Big Swole” Rose, The Biker Chef. You can read more about Big Swole on P24 of our Lifestyle Magazine.
David pairs this Grilled Duck Breast with Apple Brandy Glaze with Chorizo-Sage Cornbread Stuffing and Cranberry Orange Sauce.
Ingredients
- 4 duck breasts
- 2 tbsp (30 ml) salt
- 2 tbsp (30 ml) black pepper
- 2 tbsp (30 ml) paprika
Chorizo-Sage Cornbread Stuffing Ingredients
- 2 chorizo sausage links, meat removed from the casing
- 2 tbsp (30 ml) parsley, chopped
- 3 sage leaves, chopped
- 1½ cups (360 ml) dried cornbread (fresh or bagged)
- ¾ cup (180 ml) chicken stock
- 1½ tbsp (22 ml) extra virgin olive oil
- 1 whole diced shallot or ¼ cup (60 ml) small diced yellow sweet onion
- Salt and pepper, to taste
Apple Brandy Glaze Ingredients
- ½ cup (120 ml) apple brandy
- 1 cup (240 ml) apple juice
- 2 tbsp (30 ml) sugar
Cranberry Orange Sauce Ingredients
- 1 cup (240 ml) fresh or frozen cranberries
- 1 cup (240 ml) triple sec
- 4 tbsp (60 ml) sugar
- Zest and juice of one medium orange
Instructions
Set the EGG for direct cooking without the convEGGtor at 375°F/191°C.
Using a small knife cut a small pocket in each duck breasts, making sure that the pocket goes all the way through the middle of the breast to the other end; do not butterfly the breast. Gently stuff 2 to 4 tbsp (30 to 60 ml) of the chorizo stuffing into each duck breast.
Season both sides of the duck with salt, black pepper and paprika. Grill stuffed duck breast, fat side down first, for 8 to 10 minutes on each side until golden brown.
Liberally brush glaze on each side of the duck with Apple Brandy Glaze. Let rest on the cutting board for 5 to 7 minutes before cutting; this will allow the juices to distribute evenly and give the duck a resting temperature of 140-145°F/60-63°C for medium doneness. Slice duck breast into ¾ in/2 cm medallions. Serve immediately.