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GRILLED DUCKLING BREAST WITH LENTIL RAGOUT RECIPE

 

See also: Cordon Bleu Grilling Tips Article; Italian Burgers; Short Rib & Mushroom Burger; Lamb Kabobs

Recipe Serves 4.

INGREDIENTS

Duck Breast
*
2 cups water
* 1 cup apple juice
* 1/4 cup Kosher salt
* 2 tablespoons brown sugar
* 1 each bay leaf, crushed
* 1 pinch thyme, dried
* 1 pinch basil, dried
* 3 each black peppercorn, crushed
* 4 each duckling breasts
* 4 cups hickory wood chips, soaked in water

Grilled Duckling Breast

Lentil Ragout
*
1 cup French green lentils
* 3 each garlic cloves, minced
* 2 each bay leaves
* 1 sprig fresh thyme
* 3 cups chicken broth
* 2 tablespoons olive oil
* 2 tablespoons shallots minced
* 1 teaspoon garlic, minced
* 2 tablespoons carrot, minced
* 2 tablespoons celery, minced
* 2 tablespoons leek, minced
* 1/2 cup tomatoes, peeled, seeded, and small diced
* 2 teaspoons fresh thyme, chopped
* 2 teaspoons fresh basil, chopped
* 1 tablespoon parsley, chopped
* 1/4 cup chopped green onions (scallions)
* Salt and freshly ground black pepper


DIRECTIONS

Curing The Duck Breast
1.  Combine water, apple juice, salt, brown sugar, and the seasonings and bring to a boil.
 
2. Stir well to make sure salt is completely dissolved.
 
3. Remove from heat and set pot in an ice bath to cool.
 
4.  Once the liquid is cold, add the duck breast to the brine.
 
5. Let cure for 1 hour. Remove from brine and pat dry.
 
6. Grill the breast over smoldering charcoals or a gas grill on medium heat for about 6 minutes on each side, then skin side down again on low heat for another 10 minutes.

7. Remove from grill and set aside until needed.
 

Lentil Ragout
1. In a medium saucepan, combine the lentils, garlic, bay leaf, and thyme.
 
2. Cover with chicken broth by 1 inch, and bring to a boil.
 
3.  Reduce the heat to low, and simmer until lentils are just tender yet still firm, approximately 15 to 20 minutes.
 
4. Drain, and rinse lentils under cold running water. Drain well.
 
5.  Discard the garlic, bay leaf, and thyme. Place the drained lentils in a large bowl and set aside.
 
6.  In a large skillet, heat the olive oil.
 
7.  Add the shallots, minced garlic, carrots, celery and leek.  Sauté for 2 minutes until the vegetable are tender.
 
8.  Add the tomatoes, lentils, and herbs and cook for 1 minute.
 
9. Reduce the heat to medium-low and simmer until thickened, about 7 minutes.
 
10. Add the green onions. Season with salt and pepper.
 
11. Remove from the heat.  Cover to keep warm until ready to serve with the grilled duckling breast.

Recipe courtesty of Le Cordon Bleu & Master Chef Edward G. Leonard
 

 

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