Indulge in a delightful culinary journey with our exquisite BBQ Gressingham Duck Breasts recipes, carefully curated to tantalize your taste buds. Embark on a flavor-filled adventure as you explore various cooking methods, each promising a unique and unforgettable experience. Whether you prefer the classic Grilled Duck Breasts with Honey and Orange Glaze, the aromatic Hoisin and Five-Spice Duck Breasts, or the succulent Pan-Seared Duck Breasts with Balsamic Reduction, we have something to satisfy every palate. Prepare to be captivated by the tender, juicy duck meat, perfectly complemented by tantalizing sauces and vibrant accompaniments. Elevate your next barbecue gathering or dinner party with these exceptional duck breast recipes, guaranteed to leave your guests craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SPICE RUBBED GRILLED DUCK BREAST
Steps:
- Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.
- Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.
VIETNAMESE GRESSINGHAM DUCK
Roast Gressingham Duck Breasts with a Vietnamese noodle and mango salad
Provided by gressingham
Time 25m
Yield Serves 2
Number Of Ingredients 16
Steps:
- Preparing the dressing
- Combine and mix all of the ingredients in a bowl and set aside.
- Cooking the noodles
- Cook the noodles (as per the packet instructions), before plunging into cold water and draining.
- Preparing the salad
- Combine and mix all of the salad ingredients, minus the noodles, lime wedges and coriander, in a bowl and set aside.
- Preparing and cooking the duck
- Pre-heat an oven to 200C/Gas mark 6. Score the skin on the duck breasts six to eight times with a sharp knife and season on both sides with salt. Place the duck breasts skin-side-down in a non-stick pan on a low to medium heat. Cook for six to eight minutes, or until the skin is golden brown and crispy, before pouring off any excess fat and flipping over the breast. Cook and seal the breast on this side for around 30 seconds before removing from the heat. Turn the breast back onto the skin-side and place into the pre-heated oven for around six minutes for medium rare duck. Remove the duck from the oven and leave to rest for five minutes.
- Putting everything together
- Set aside two tbsp of dressing (for garnishing later). Place the duck breasts and their juices into the remaining dressing and mix. Set aside for five minutes before removing the breasts from the dressing and placing them on a chopping board.
- Take the drained noodles and toss them with a little oil and lightly season. Add the dressing and salad and mix well before dividing onto serving plates. Finely slice the duck and place on top of the salad. Drizzle the remaining dressing on top and garnish with lime wedges and coriander.
GRILLED WILD DUCK BREAST
A simple way to treat SMALL duck - and it's a HUGE hit! It's like having steak. Use the breasts, save the rest of the bird for a stew or stock.
Provided by Spencer & Serena
Categories Meat and Poultry Recipes Game Meats Duck
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
- Preheat a grill for medium-high heat.
- Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 4.8 g, Cholesterol 222.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 43.2 g, SaturatedFat 1.8 g, Sodium 346.3 mg, Sugar 1.8 g
GRILLED GRESSINGHAM DUCK WITH CHERRY SAUCE
Make and share this Grilled Gressingham Duck With Cherry Sauce recipe from Food.com.
Provided by hectorthebat
Categories Duck Breasts
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the grill to medium hot. Spray a grill rack with oil. Season the duck breasts and grill for 6-8 minutes on each side, or until cooked to your liking.
- While the duck is cooking, make the sauce. Spray a large, non-stick frying pan with oil and place over a medium heat. Add the red onions and cherries and stir-fry for 5-6 minutes. Add the remaining sauce ingredients and cook for another 10-12 minutes.
- To serve, slice the duck breasts and place on 4 warmed plates. Spoon over the cherry sauce and serve with a green leaf salad, if desired.
Nutrition Facts : Calories 569.3, Fat 26.8, SaturatedFat 7.2, Cholesterol 327.6, Sodium 332.6, Carbohydrate 18.2, Fiber 1.5, Sugar 12, Protein 60.8
GRESSINGHAM DUCK BREAST WITH RHUBARB SAUCE
Steps:
- 1. Preheat the oven to 180°C / 350°F / gas mark 4. With a sharp knife, cut the breasts and legs from the ducks. Keep the legs for another dish.
- 2. Put the carcasses in a roasting tin and cook in the oven for 1 - 1 1/2 hours, until brown. Remove the browned carcasses.
- 3. Put the roasting tin containing the meat juices over a medium heat and stir in the red wine for the rhubarb sauce. Bring to a boil and reduce until the liquid is syrupy.
- 4. To make the duck stock, heat a little olive oil in a heavy-bottomed pan and fry the carrots and celery until light brown. Add the onions and garlic and cook, stirring, until golden brown, then add the duck carcasses and cover with water. Bring to a boil and simmer for 4 hours, skimming off any scum that rises to the surface.
- 5. Strain the stock into a clean saucepan. Bring to a boil and reduce until it is thick enough to coat the back of a spoon.
- 6. Preheat the oven to 200°C / 400°F / gas mark 6. Season the duck breasts. Heat a little olive oil in a very hot frying pan and quickly sear the breasts until golden on both sides, then roast in the hot oven for approximately 10 minutes. Rest the meat for 5 minutes.
- 7. Meanwhile, to make the rhubarb sauce, poach the rhubarb in 565ml (1 pint) water with the sugar, vanilla seeds, star anise and cinnamon until the rhubarb is tender but still chunky. Remove the whole spices and gently stir in 140ml (1/4 pint) reduced duck stock and the red wine reduction.
- 8. Thinly slice the duck breasts and spoon around the rhubarb sauce.
Tips for Perfect BBQ Gressingham Duck Breasts:
- Choose high-quality duck breasts: Look for plump, firm breasts with a smooth, even surface. Avoid any breasts that have bruises or discoloration.
- Score the skin: This will help the fat render and the marinade penetrate the meat. Use a sharp knife to make shallow cuts in the skin, about 1/4 inch deep.
- Marinate the duck breasts: This will help to flavor and tenderize the meat. You can use a variety of marinades, but a simple mixture of olive oil, herbs, and spices will work well.
- Cook the duck breasts over medium heat: This will help to prevent the skin from burning and the meat from drying out. Cook the breasts for about 5-7 minutes per side, or until the skin is crispy and the meat is cooked through.
- Let the duck breasts rest before serving: This will allow the juices to redistribute and the meat to become more tender. Let the breasts rest for at least 10 minutes before slicing and serving.
Conclusion:
BBQ Gressingham duck breasts are a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you are grilling, roasting, or pan-frying, these duck breasts are sure to please. With their crispy skin, tender meat, and flavorful marinade, these duck breasts are a perfect choice for any special occasion. So next time you are looking for a delicious and impressive dish to serve, give BBQ Gressingham duck breasts a try!
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