TEAL DUCK BREAST RECIPES RECIPES

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
• Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
• Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
• Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
• Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

Steps:

• Using a sharp knife, make diagonal cuts along the skin of the duck, but be careful not to cut into the breast itself. Rotate the breast and score the skin another time. This will make a diamond-shaped pattern on the duck skin.
• In a resealable bag or large bowl, combine orange juice, white wine vinegar, rosemary, garlic, salt, pepper, and brown sugar. Add duck breasts, seal the bag or bowl, then refrigerate for 3-4 hours, up to overnight. 
• Light charcoal in a half-full chimney starter, and heat until the edges are gray (about 10 minutes).
• Add charcoal to grill, place cooking grate on top, and preheat for 5-7 minutes with the draft door closed.  
• While the grill is preheating, place a melting pot on the grate and add butter. Once melted, add garlic and simmer for 2-3 minutes. 
• Add remaining sauce ingredients, except the cornstarch, and stir until incorporated. Continue stirring frequently until the sauce has reduced by ¼ cup. Stir in the cornstarch, then remove from heat—the sauce should thicken slightly.
• Remove duck from the marinade and pat dry. Oil the grill grate, add the duck breasts skin-side down, and cook for 5-7 minutes. Watch for flareups—duck skin is very high in fat. Move the breasts around the grill to avoid direct contact with flames. 
• Flip the breasts and continue to cook until the duck is cooked to your desired temperature is reached, about 10–15 minutes.
• After the first flip, place oranges on the grill cut-side down. Grill until nicely charred, about 5 minutes.
• Remove duck from the grill and cover with foil. Allow the duck to rest for 5 minutes before slicing. 
• Slice the duck and drizzle with sauce. Serve with grilled oranges.