Spice-Rubbed Grilled Duck

Bobby Flay: Let’s prep the duck first. So basically what I'm going to do is
create my own spice rub. I'm going to start with some sweet
paprika and some five-spice powder which is a very Asian blend of
spices. One of the most important ones is star anise. It has that
really great sweet flavor, a little all-spice, some chile de arbol.

This is like, I would say a better version of cayenne. It has got heat
but it’s got flavor as well, a touch of cinnamon, ground mustard,
dried mustard, a touch of coriander. It gives that nice, earthy
flavor, salt and pepper. This is going to be my spice rub. Let’s mix
this up. It smells good. Come on over, I'm going to show you this.

Male: Alright.

Bobby Flay: So what I do with the duck because there is so much fat on it as
you know is I actually put like crosshatches into the duck. And I
like to cook it slowly so that it slowly renders off. And the idea is
that you’re going to try to get the duck skin as crispy as possible.
As always some salt and pepper. Season everything on both sides,
always.

Male: Yes.

Bobby Flay: And then I'm going to take my spice rub, put it on the fat side just
like that. I also have here some orange juice and some fresh black
berries. I'm going to do a couple of things with these. I'm actually
going to make a glaze for the duck. I now save the black berries.
The black berries still are in good shape after they cooked a little
while. I can actually use them for the goat cheese salad to go with
the peaches. So think about that. It might be really nice.

Alright, so we’re just going to let this cook for a little while. I'm
going to get my duck on the grill. Now remember, duck, very fatty.
Skin on, we want to make sure that we cook it rather slowly. So
I'm going to put on sort of a cooler part of the grill. Grilling duck
breast, it’s all about patience.

I have my orange and black berry glaze. Every once in a while, I'm
just going to baste it, baste the duck breast a little bit with it just to
keep and give it some moisture. And we want to cook the duck
around medium, medium rare to medium, something like that
because duck breast are actually served medium rare. When you go
to a restaurant, the chef, if you got him cook the way he want to
cook it, it’s usually going to be about medium rare.

So I like mine between medium rare and medium. Alright, so
another couple of quick glazes. And now I'm going to actually take
the duck breast off and just let it rest for a while because if I
actually start cutting it right now, all the hot juice will just run into
the cutting board and we lose all the moisture inside the duck. So
we let those juices to cool down a little bit so that when we slice it,
they stay intact.

Take a little bit of our glaze. Give it just a little bit of parsley. Here
we go.