This recipe comes to you directly from Phil over at the Duckling Council. If you've never tried grilling duck, then you've missed out on one of the "basic food groups"! Don't be bashful, give it a try. He also thinks mashed sweet potatoes seasoned with roasted garlic puree would make a great pair with this recipe. So, what are you waiting for?
First, collect the following ingredients:
6 White Pekin duck breasts (about 6 ounces each)
3 (1-inch thick) slices peeled fresh pineapple
2 chipotle chiles, stemmed and seeded
2 (1-inch thick) slices white onion
1 seeded, chopped jalapeno pepper
1 Tbs dried oregano
2 Tbs coarsely chopped cilantro
1 Tbs coarsely chopped mint
1 Tbs honey
1 Tbs fresh lime juice
1 tsp ground cumin
1 tsp salt
In small skillet, heat 2 tablespoons of the oil over medium heat. Fry chiles a few seconds on each side or until puffed and brown; do not let them burn. Drain on paper towels. In spice grinder, grind chiles, oregano, cumin and salt to a coarse powder. With sharp knife, score skin side of duck breasts in a series of parallel cuts 3/4 inch apart, without cutting into meat. Make a second series of parallel cuts perpendicular to the first to form crosshatch pattern. Rub chipotle powder on both sides of duck breasts; refrigerate, covered, for 30 minutes.
To make Pineapple Salsa, brush pineapple and onion slices with oil. Grill over medium-hot gas or charcoal grill about 8 minutes, turning occasionally, until browned and slightly soft. Cut into 1-inch pieces, discarding pineapple cores. In food processor, pulse pineapple and onion with remaining ingredients until coarsely chopped (makes about 2 cups).
Place breasts skin side down in heavy nonstick skillet large enough to hold them comfortably in one layer. Cook over medium heat about 8 minutes or until fat runs out and skin is golden-brown and crisp. (Some breasts may brown more quickly than others; remove each breast as it is done.) Transfer duck breasts to medium-hot gas or charcoal grill, skin side up; grill about 8 minutes for rare, 10 minutes for medium-rare and 12 minutes for medium. Let breasts rest 3 to 4 minutes before slicing.
Cut each breast crosswise on a slight angle into 4 to 5 slices about 1/2-inch thick. Serve with Pineapple Salsa.
Makes 6 servings