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Bobby Flay makes his own spice rub for these juicy grilled duck breasts.
Tags:Spice-Rubbed Grilled Duck Recipe,bobby flay,Duck Breast,duck recipes,food network,grill it! with bobby flay,grilled duck breast,grilling,grilling recipes
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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.
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.
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.