Duck Grilled with Peach Habanero Chutney, Brown Rice & Asparagus

By lesliejanous

DUCK ON THE GRILL

Flavorful Grilled Duck Breasts make for an elegant outdoor meal. Serve it with Grilled Asparagus and brown rice.

list of recipes
Grilled Asparagus
Brown Rice with Parmesan, Lemon, and Herbs
Charcoal-Grilled Duck Breasts
Gas-Grilled Duck Breasts
Peach-Habanero Chutney

GRILLED ASPARAGUS

INGREDIENTS
1 1/2 pounds asparagus , rinsed and ends snapped
1 tablespoon olive oil
Table salt
Ground black pepper
INSTRUCTIONS
1. Bring 1 inch water to boil in a soup kettle. Put asparagus in steamer basket, then carefully place steamer basket in kettle; cover and steam over medium-high heat until asparagus spears are slightly undercooked, about 4 minutes for medium spears. Drain and plunge spears immediately into ice water to stop the cooking process.

2. Heat grill. Remove asparagus from ice water and pat dry with paper towels. Toss asparagus in oil; sprinkle with salt and pepper.

3. Grill asparagus until marked, about 2 minutes on each side. Serve hot or at room temperature, unadorned or with a vinaigrette.

Back to Top
TECHNIQUE
Snapping off the Tough Ends - Asparagus


SNAPPING OFF THE TOUGH ENDS: Hold the asparagus about halfway down the stalk; with the other hand, hold the cut end between the thumb and index finger about an inch or so up from the bottom and bend the stalk until it snaps.

BROWN RICE WITH PARMESAN, LEMON, AND HERBS

INGREDIENTS
2 tablespoons unsalted butter
1 small onion , minced
1 1/2 cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
2 1/3 cups low-sodium chicken broth
1/8 teaspoon table salt
1/8 teaspoon ground black pepper
1/4 cup minced fresh parsley leaves
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese
1 teaspoon lemon zest
1/2 teaspoon lemon juice
INSTRUCTIONS
1. Heat butter in medium nonstick skillet over medium heat until foaming; add onion and cook until translucent, about 3 minutes. Set onion aside.

2. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.

3. Bring broth to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour broth over rice. Stir in onion mixture and cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.

4. Remove baking dish from oven and uncover. Stir in ground black pepper, parsley, basil, Parmesan, lemon zest, and lemon juice. Cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

Back to Top
CHARCOAL-GRILLED DUCK BREASTS

INGREDIENTS
Optional Curry Rub
2 tablespoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
For Duck
2 whole boneless duck breasts (about 12 ounces each), split and trimmed of excess skin and fat; remaining skin scored 3 or 4 times diagonally (see illustrations below)
Table salt and ground black pepper (omit if using curry rub)
INSTRUCTIONS
1. Optional Curry Rub: Combine curry powder, salt, and pepper in small bowl.

2. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until all charcoal is covered with layer of fine gray ash. Build single-level fire by spreading coals evenly over bottom of grill. Set cooking grate in place, cover grill, and heat until grate is hot, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when coals are medium-hot.

3. Sprinkle duck breasts with either curry rub or salt and pepper to taste. Place duck breasts, skin-side down, on grill. Grill duck breasts, uncovered, until skin is nicely browned, about 8 minutes. Using tongs, turn duck breasts and continue grilling until medium-rare (instant-read thermometer inserted into thickest part of breast will read 140 degrees), 3 to 4 minutes more.

4. Remove breasts from grill, tent with foil, and let rest 5 minutes. Slice breasts diagonally into 8 slices, 1/2 inch thick, and fan 1 sliced breast half on each dinner plate. Serve immediately.

Back to Top

STEP-BY-STEP
Preparing Duck Breasts


1. To prepare whole boneless duck breast for grilling, first split the breast into two halves.


2. With sharp chef's knife, trim any overhanging skin and fat from around each half. Slide your fingers under remaining skin along length of breast half to loosen. Turn breast half on its side and slice off some of skin and fat so that only strip of skin (1 1/2 to 2 inches) remains in center of each breast half.


3. Using paring knife, score the skin on each breast diagonally 3 to 4 times to allow the fat to melt during cooking.

GAS-GRILLED DUCK BREASTS

INGREDIENTS
Optional Curry Rub
2 tablespoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
For Duck
2 whole boneless duck breasts (about 12 ounces each), split and trimmed of excess skin and fat; remaining skin scored 3 or 4 times diagonally (see illustrations below)
Table salt and ground black pepper (omit if using curry rub)
INSTRUCTIONS
1. Optional Curry Rub: Combine curry powder, salt, and pepper in small bowl.

2. Turn all burners on grill to high, close lid, and heat until grill is very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Turn burners down to medium-high.

3. Sprinkle duck breasts with either curry rub or salt and pepper to taste. Place duck breasts, skin-side down, on grill. Grill duck breasts, covered, until skin is nicely browned, about 8 minutes. Using tongs, turn duck breasts and continue grilling, covered, until medium-rare (instant-read thermometer inserted into thickest part of breast will read 140 degrees), 3 to 4 minutes more.

4. Remove breasts from grill, tent with foil, and let rest 5 minutes. Slice breasts diagonally into 8 slices, 1/2 inch thick, and fan 1 sliced breast half on each dinner plate. Serve immediately.

Back to Top

STEP-BY-STEP
Preparing Duck Breasts


1. To prepare whole boneless duck breast for grilling, first split the breast into two halves.


2. With sharp chef's knife, trim any overhanging skin and fat from around each half. Slide your fingers under remaining skin along length of breast half to loosen. Turn breast half on its side and slice off some of skin and fat so that only strip of skin (1 1/2 to 2 inches) remains in center of each breast half.


3. Using paring knife, score the skin on each breast diagonally 3 to 4 times to allow the fat to melt during cooking.

PEACH-HABANERO CHUTNEY

INGREDIENTS
1 1/2 tablespoons vegetable oil
1 medium red onion , finely chopped
2 medium peaches (ripe but firm), halved, pitted, and chopped
1/2 medium habanero chile , stemmed, seeded, and finely minced
1/4 teaspoon ground ginger
Pinch ground allspice
Pinch ground cloves
1/4 cup light brown sugar
1/4 cup red wine vinegar
3/4 - 1 tablespoon thinly sliced fresh mint
INSTRUCTIONS
Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until soft, about 7 minutes. Add peaches and cook until soft but still intact, about 4 minutes longer. Add chile and spices and cook until fragrant, about 1 minute longer. Stir in brown sugar and vinegar and bring to simmer. Reduce heat to low and simmer until liquid is very thick and syrupy, about 9 minutes. Transfer mixture to heatproof bowl and cool to room temperature. Stir in mint and set chutney aside. (Chutney can be refrigerated in airtight container for several days.)

Ingredients

• DUCK ON THE GRILL
• Flavorful Grilled Duck Breasts make for an elegant outdoor meal. Serve it with Grilled Asparagus and brown rice.
• list of recipes
• Grilled Asparagus
• Brown Rice with Parmesan, Lemon, and Herbs
• Charcoal-Grilled Duck Breasts
• Gas-Grilled Duck Breasts
• Peach-Habanero Chutney
• GRILLED ASPARAGUS
• INGREDIENTS
• 1 1/2 pounds asparagus , rinsed and ends snapped
• 1 tablespoon olive oil
• Table salt
• Ground black pepper
• INSTRUCTIONS
• 1 . Bring 1 inch water to boil in a soup kettle. Put asparagus in steamer basket, then carefully place steamer basket in kettle; cover and steam over medium-high heat until asparagus spears are slightl
• 2 . Heat grill. Remove asparagus from ice water and pat dry with paper towels. Toss asparagus in oil; sprinkle with salt and pepper.
• 3 . Grill asparagus until marked, about 2 minutes on each side. Serve hot or at room temperature, unadorned or with a vinaigrette.
• Back to Top
• TECHNIQUE
• Snapping off the Tough Ends - Asparagus
• SNAPPING OFF THE TOUGH ENDS: Hold the asparagus about halfway down the stalk; with the other hand, hold the cut end between the thumb and index finger about an inch or so up from the bottom and bend t
• BROWN RICE WITH PARMESAN, LEMON, AND HERBS
• INGREDIENTS
• 2 tablespoons unsalted butter
• 1 small onion , minced
• 1 1/2 cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
• 2 1/3 cups low-sodium chicken broth
• 1/8 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 1/4 cup minced fresh parsley leaves
• 1/4 cup chopped fresh basil
• 1/2 cup grated Parmesan cheese
• 1 teaspoon lemon zest
• 1/2 teaspoon lemon juice
• INSTRUCTIONS
• 1 . Heat butter in medium nonstick skillet over medium heat until foaming; add onion and cook until translucent, about 3 minutes. Set onion aside.
• 2 . Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.
• 3 . Bring broth to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour broth over rice. Stir in onion mixture and cover baking dish tightly with doubled la
• 4 . Remove baking dish from oven and uncover. Stir in ground black pepper, parsley, basil, Parmesan, lemon zest, and lemon juice. Cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover
• Back to Top
• CHARCOAL-GRILLED DUCK BREASTS
• INGREDIENTS
• Optional Curry Rub
• 2 tablespoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• For Duck
• 2 whole boneless duck breasts (about 12 ounces each), split and trimmed of excess skin and fat; remaining skin scored 3 or 4 times diagonally (see illustrations below)
• Table salt and ground black pepper (omit if using curry rub)
• INSTRUCTIONS
• 1 . Optional Curry Rub: Combine curry powder, salt, and pepper in small bowl.
• 2 . Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until all charcoal is covered with layer of fine gray ash. Build single-level fire by spreading c
• 3 . Sprinkle duck breasts with either curry rub or salt and pepper to taste. Place duck breasts, skin-side down, on grill. Grill duck breasts, uncovered, until skin is nicely browned, about 8 minutes.
• 4 . Remove breasts from grill, tent with foil, and let rest 5 minutes. Slice breasts diagonally into 8 slices, 1/2 inch thick, and fan 1 sliced breast half on each dinner plate. Serve immediately.
• Back to Top
• STEP-BY-STEP
• Preparing Duck Breasts
• 1 . To prepare whole boneless duck breast for grilling, first split the breast into two halves.
• 2 . With sharp chef's knife, trim any overhanging skin and fat from around each half. Slide your fingers under remaining skin along length of breast half to loosen. Turn breast half on its side and sli
• 3 . Using paring knife, score the skin on each breast diagonally 3 to 4 times to allow the fat to melt during cooking.
• GAS-GRILLED DUCK BREASTS
• INGREDIENTS
• Optional Curry Rub
• 2 tablespoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• For Duck
• 2 whole boneless duck breasts (about 12 ounces each), split and trimmed of excess skin and fat; remaining skin scored 3 or 4 times diagonally (see illustrations below)
• Table salt and ground black pepper (omit if using curry rub)
• INSTRUCTIONS
• 1 . Optional Curry Rub: Combine curry powder, salt, and pepper in small bowl.
• 2 . Turn all burners on grill to high, close lid, and heat until grill is very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Turn burners down to medium-high.
• 3 . Sprinkle duck breasts with either curry rub or salt and pepper to taste. Place duck breasts, skin-side down, on grill. Grill duck breasts, covered, until skin is nicely browned, about 8 minutes. Us
• 4 . Remove breasts from grill, tent with foil, and let rest 5 minutes. Slice breasts diagonally into 8 slices, 1/2 inch thick, and fan 1 sliced breast half on each dinner plate. Serve immediately.
• Back to Top
• STEP-BY-STEP
• Preparing Duck Breasts
• 1 . To prepare whole boneless duck breast for grilling, first split the breast into two halves.
• 2 . With sharp chef's knife, trim any overhanging skin and fat from around each half. Slide your fingers under remaining skin along length of breast half to loosen. Turn breast half on its side and sli
• 3 . Using paring knife, score the skin on each breast diagonally 3 to 4 times to allow the fat to melt during cooking.
• PEACH-HABANERO CHUTNEY
• INGREDIENTS
• 1 1/2 tablespoons vegetable oil
• 1 medium red onion , finely chopped
• 2 medium peaches (ripe but firm), halved, pitted, and chopped
• 1/2 medium habanero chile , stemmed, seeded, and finely minced
• 1/4 teaspoon ground ginger
• Pinch ground allspice
• Pinch ground cloves
• 1/4 cup light brown sugar
• 1/4 cup red wine vinegar
• 3/4 - 1 tablespoon thinly sliced fresh mint
• INSTRUCTIONS
• Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until soft, about 7 minutes. Add peaches and cook until soft but still intact, about 4 minutes longer. Add chile and s

Preparation

Step 1

DUCK ON THE GRILL

Flavorful Grilled Duck Breasts make for an elegant outdoor meal. Serve it with Grilled Asparagus and brown rice.

list of recipes
Grilled Asparagus
Brown Rice with Parmesan, Lemon, and Herbs
Charcoal-Grilled Duck Breasts
Gas-Grilled Duck Breasts
Peach-Habanero Chutney

GRILLED ASPARAGUS

INGREDIENTS
1 1/2 pounds asparagus , rinsed and ends snapped
1 tablespoon olive oil
Table salt
Ground black pepper
INSTRUCTIONS
1. Bring 1 inch water to boil in a soup kettle. Put asparagus in steamer basket, then carefully place steamer basket in kettle; cover and steam over medium-high heat until asparagus spears are slightly undercooked, about 4 minutes for medium spears. Drain and plunge spears immediately into ice water to stop the cooking process.

2. Heat grill. Remove asparagus from ice water and pat dry with paper towels. Toss asparagus in oil; sprinkle with salt and pepper.

3. Grill asparagus until marked, about 2 minutes on each side. Serve hot or at room temperature, unadorned or with a vinaigrette.

Back to Top
TECHNIQUE
Snapping off the Tough Ends - Asparagus


SNAPPING OFF THE TOUGH ENDS: Hold the asparagus about halfway down the stalk; with the other hand, hold the cut end between the thumb and index finger about an inch or so up from the bottom and bend the stalk until it snaps.

BROWN RICE WITH PARMESAN, LEMON, AND HERBS

INGREDIENTS
2 tablespoons unsalted butter
1 small onion , minced
1 1/2 cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
2 1/3 cups low-sodium chicken broth
1/8 teaspoon table salt
1/8 teaspoon ground black pepper
1/4 cup minced fresh parsley leaves
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese
1 teaspoon lemon zest
1/2 teaspoon lemon juice
INSTRUCTIONS
1. Heat butter in medium nonstick skillet over medium heat until foaming; add onion and cook until translucent, about 3 minutes. Set onion aside.

2. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.

3. Bring broth to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour broth over rice. Stir in onion mixture and cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.

4. Remove baking dish from oven and uncover. Stir in ground black pepper, parsley, basil, Parmesan, lemon zest, and lemon juice. Cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

Back to Top
CHARCOAL-GRILLED DUCK BREASTS

INGREDIENTS
Optional Curry Rub
2 tablespoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
For Duck
2 whole boneless duck breasts (about 12 ounces each), split and trimmed of excess skin and fat; remaining skin scored 3 or 4 times diagonally (see illustrations below)
Table salt and ground black pepper (omit if using curry rub)
INSTRUCTIONS
1. Optional Curry Rub: Combine curry powder, salt, and pepper in small bowl.

2. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until all charcoal is covered with layer of fine gray ash. Build single-level fire by spreading coals evenly over bottom of grill. Set cooking grate in place, cover grill, and heat until grate is hot, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when coals are medium-hot.

3. Sprinkle duck breasts with either curry rub or salt and pepper to taste. Place duck breasts, skin-side down, on grill. Grill duck breasts, uncovered, until skin is nicely browned, about 8 minutes. Using tongs, turn duck breasts and continue grilling until medium-rare (instant-read thermometer inserted into thickest part of breast will read 140 degrees), 3 to 4 minutes more.

4. Remove breasts from grill, tent with foil, and let rest 5 minutes. Slice breasts diagonally into 8 slices, 1/2 inch thick, and fan 1 sliced breast half on each dinner plate. Serve immediately.

Back to Top

STEP-BY-STEP
Preparing Duck Breasts


1. To prepare whole boneless duck breast for grilling, first split the breast into two halves.


2. With sharp chef's knife, trim any overhanging skin and fat from around each half. Slide your fingers under remaining skin along length of breast half to loosen. Turn breast half on its side and slice off some of skin and fat so that only strip of skin (1 1/2 to 2 inches) remains in center of each breast half.


3. Using paring knife, score the skin on each breast diagonally 3 to 4 times to allow the fat to melt during cooking.

GAS-GRILLED DUCK BREASTS

INGREDIENTS
Optional Curry Rub
2 tablespoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
For Duck
2 whole boneless duck breasts (about 12 ounces each), split and trimmed of excess skin and fat; remaining skin scored 3 or 4 times diagonally (see illustrations below)
Table salt and ground black pepper (omit if using curry rub)
INSTRUCTIONS
1. Optional Curry Rub: Combine curry powder, salt, and pepper in small bowl.

2. Turn all burners on grill to high, close lid, and heat until grill is very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Turn burners down to medium-high.

3. Sprinkle duck breasts with either curry rub or salt and pepper to taste. Place duck breasts, skin-side down, on grill. Grill duck breasts, covered, until skin is nicely browned, about 8 minutes. Using tongs, turn duck breasts and continue grilling, covered, until medium-rare (instant-read thermometer inserted into thickest part of breast will read 140 degrees), 3 to 4 minutes more.

4. Remove breasts from grill, tent with foil, and let rest 5 minutes. Slice breasts diagonally into 8 slices, 1/2 inch thick, and fan 1 sliced breast half on each dinner plate. Serve immediately.

Back to Top

STEP-BY-STEP
Preparing Duck Breasts


1. To prepare whole boneless duck breast for grilling, first split the breast into two halves.


2. With sharp chef's knife, trim any overhanging skin and fat from around each half. Slide your fingers under remaining skin along length of breast half to loosen. Turn breast half on its side and slice off some of skin and fat so that only strip of skin (1 1/2 to 2 inches) remains in center of each breast half.


3. Using paring knife, score the skin on each breast diagonally 3 to 4 times to allow the fat to melt during cooking.

PEACH-HABANERO CHUTNEY

INGREDIENTS
1 1/2 tablespoons vegetable oil
1 medium red onion , finely chopped
2 medium peaches (ripe but firm), halved, pitted, and chopped
1/2 medium habanero chile , stemmed, seeded, and finely minced
1/4 teaspoon ground ginger
Pinch ground allspice
Pinch ground cloves
1/4 cup light brown sugar
1/4 cup red wine vinegar
3/4 - 1 tablespoon thinly sliced fresh mint
INSTRUCTIONS
Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until soft, about 7 minutes. Add peaches and cook until soft but still intact, about 4 minutes longer. Add chile and spices and cook until fragrant, about 1 minute longer. Stir in brown sugar and vinegar and bring to simmer. Reduce heat to low and simmer until liquid is very thick and syrupy, about 9 minutes. Transfer mixture to heatproof bowl and cool to room temperature. Stir in mint and set chutney aside. (Chutney can be refrigerated in airtight container for several days.)