GRILLVIP: Melissa Cookston’s Recipe for Grilling Duck Breast from Greensbury on the Arteflame
Join Lindsay “Mama” O’Neill on a GrillVIP adventure with the winningest woman in BBQ, Melissa Cookson, while they cook amazing duck breast from Greensbury.com on the Arteflame Euro 40!
Melissa Cookston’s Sichuan Antibiotic Free Duck Breast from Greensbury.com with Seared Plum Poblano Sauce, on the Arteflame Euro 40
- 2 duck breasts, lightly scored in a criss cross pattern
- 2 TBS Sichuan peppercorns
- 1 tsp kosher salt
- ½ tsp coarse ground black pepper
- 1 TBS sesame oil
Let’s get cookin’
-Toast peppercorns in a dry pan over medium heat, then set aside. In a mortar and pestle, add a garlic clove and crush, then add peppercorns, salt, and pepper and lightly crush peppercorns.
-slather peppercorn rub onto duck breasts
-on cooler spot of grill, add duck breast skin side down and allow to cook for 10 minutes, or until fat is rendering from duck breast skin. Flip over and move to a hotter part of the grill, using some of the rendered duck fat. Cook for 3-4 minutes, or until duck breast is approaching medium rare. Flip breast over again to sear and crisp skin (1-2 minutes) checking with thermometer to achieve desired doneness. Remove to rest.
To serve, slice breast thinly, then spoon seared plum-poblano relish over duck breast and serve.
Seared Plum- Poblano Sauce (relish?)
- 6 plums, quartered and pitted
- ½ poblano pepper, roasted, stemmed, seeded and diced
- 1 clove garlic, minced
- ¼ cup diced red onion
- 1/2 TBS grated fresh ginger
- 2 tbs cup soy sauce
- ½ tsp crushed red pepper flakes
- 1.5 TBS sugar
In a small pot, add oil, garlic and onion. Cook until almost translucent. Add diced poblano, cook 2 minutes. Add remaining ingredients except plums and stir. Put on low heat.
Sear plums on hot griddle, then add to pot. Cook for 4-5 minutes until plums begin to fall apart while stirring.