Yields
4 servings
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ingredients
2
Muscovy duck breasts
2
Tbsp soy sauce (30 ml)
1
Tbsp herbes de Provence or mixed dried herbs (15 ml)
1
tsp freshly grated ginger (5 ml)
2
clove garlic, minced
2
Tbsp Blueberry jelly (30 ml)
Grated zest and juice of 1 orange
Sea salt and Freshly cracked black pepper to taste
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directions
Step 1
Preheat grill to high.
Preheat oven to 400 degrees.
Step 2
For glaze combine soy sauce, herbes de Provence, ginger, garlic, blueberry jelly, orange zest and orange juice in a bowl and whisk until blended.
Step 3
Score the fat on the duck breasts, season with salt and pepper and sear over high heat in a cast iron pan until they are golden and some of the fat has rendered.
Step 4
Take out duck and drain fat from pan. Place breasts onto the hot grill and cook for 2-3 minutes.
Step 5
Put them back in the pan and brush liberally with the glaze.
Step 6
Finish cooking in the oven until medium-rare, about 8-10 minutes.
Step 7
Brush with more glaze and slice the duck. Serve with any leftover glaze.