Grilled duck breast deluxe
Celebrate wild Christmas with Otto! With this festive recipe, the boss shows you how to prepare a duck breast for an unforgettable feast with the whole family. The O.F.B. covers the sous vide cooked duck meat in a real crispy crust. Otto combines the intense aromas of the grilled barbary duck with a port wine-onion relish, green beans and some mashed sweet potatoes and carrots. Recommendations for the right drinks to this recipe round it all up.
Ingredients for four persons
- 4 duck breasts
- 1.1 lbs./500 g sweet potatoes
- 0.5 lbs./250 g carrots
- 0.4 lbs./200 g green beans
- 3 red onions
- 3 tbsp. olive oil
- 3 tbsp. brown sugar
- 6.7 oz./200 ml. port wine Tawney
- 5 tbsp. cranberries
- 10 prunes
- Cinnamon, cardamom and nutmeg
- Salt and pepper
Sous vide duck
First sous vide cook the duck breast at 130°F/57°C for 2 ½ hours. We’ve used here in this recipe a traditional barbary duck breast. These are famous for their particularly tender and juicy meat. Otto thinks it is perfect for the combination of sous vide cooking and high temperature grilling on the O.F.B. If you don’t own a sous vide device, you can also prepare the duck breast in the oven. In this case, grill it on the O.F.B. first and then put it in the preheated oven at 320°F/160°C. If it weighs around 0.4 lbs./200 g cook the duck 8 to 10 minutes. If it weighs around 0.6 lbs./300 g cook it 12 to 15 minutes.
Prepare the sides
15 minutes before the vacuum cooking is finished, you can start with preparing the sides for your feast. Peel the carrots and cook them soft together with the sweet potatoes for about 15 minutes. Chop the parsley finely, cut the green beans on both ends and put it all aside.
Prepare the onion-chutney in port wine sauce
While carrots and potatoes are cooking: cut the onions in rings and fry them with some olive oil in a pan. As soon as they show a few roast aromas, add 3 tbsp. of brown sugar and let it caramelize. Douse the caramelized onions generously with port wine and add prunes to the relish. Best is you use a Tawney port wine, because this one is catching up on the aromas of fruit and nuts. For a Christmassy note add a pinch of cinnamon, cardamom and nutmeg. Let the mass stew at a moderate temperature and season it with salt and pepper. Once the chutney has reached the desired consistency, cover it and take it off the stove.
Everything on point
To make sure that on your festive menu everything comes on the table simultaneously and still warm, Otto has a few tips for you:
1. Preheat the plates
2. Preheat the O.F.B. without the grill grate onto the highest temperature stage for three minutes. It is best if you already do that while you’re preparing the vegetables and the relish.
3. Cook the green beans firm to bite right before the grilling and cool them with cold water. Meanwhile peel the sweet potatoes and mash them together with the carrots.
4. Now grill the duck breast!
Grill the duck
Take the duck breast out of the water bath and get rid of the vacuum bag. Cut the skin crosswise, not only because it looks nice, but also to prevent popping. Afterwards place the duck breast on the cool grill grate and then put it all together on the O.F.B. Set the Meat-O-Meter on stage 5 and grill it on the lowest temperature stage. Skin and meat of the grilled duck breast are getting a real crispy crust within a few seconds, while on the inside everything stays pink and tender. Take the crispy duck off the grill after two minutes.
Serve your supper
Sprinkle the mashed sweet potatoes and carrots with parsley and serve it together with the beans on the preheated plates. Carve the grilled duck breast across the grain, salt it a little and arrange the slices obliquely. Add the onion-port wine chutney and serve it all together straight away. You may lean back now and enjoy the astonished looks on your family’s and guest’s faces.
Ottos Choice: These drinks go perfect with the grilled duck breast
Of course, a Tawney port wine is a good choice as an aperitif, because it gets you in the mood for the relish. Along with the grilled duck Otto recommends a full-bodied red wine with a fine tannic structure like for example a high value Cabernet Sauvignon. If you’d rather highlight the fruit aromas of the chutney, choose a nice Pinot Noir. For the digestif you may pick whatever you like more: If you want to stick to grapes, take a grape marc like grappa. But a nice fruit brandy like plum liquor will round up your feast as well. Cheers!
And now: enjoy!
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