FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Chicken, Turkey, Duck, etcDuck Recipes >  Grilled Chipotle Duck Breasts

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

 

GRILLED CHIPOTLE DUCK BREASTS WITH PINEAPPLE SALSA

Prep time: 15 minutes
Cook time: 25 minutes
Makes 6 servings

INGREDIENTS

    • Vegetable oil
    • 2 chipotle chiles, stemmed and seeded
    • 1 tablespoon dried oregano
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 6 White Pekin duck breasts (about 6 ounces each)
    • 3 (1-inch thick) slices peeled fresh pineapple
    • 2 (1-inch thick) slices white onion
    • 1 seeded, chopped jalapeno pepper
    • 2 tablespoons coarsely chopped cilantro
    • 1 tablespoons coarsely chopped mint
    • 1 tablespoon honey
    • 1 tablespoon fresh lime juice
    • 1 teaspoon salt
     

METHOD

1) 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, 30 minutes.

2) 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).

3) 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. 

4) Cut each breast crosswise on a slight angle into 4 to 5 slices about 1/2-inch thick. Serve with Pineapple Salsa.

Tips:
Serve with mashed sweet potatoes seasoned with roasted garlic purée.
Wear plastic gloves when handling chiles.
 

Nutrition information per serving:
328 calories; 18 g fat; 132 mg cholesterol; 620 mg sodium; 7.5 g carbohydrate; 1 g fiber; 35 g protein
 

Recipe courtesy of The Duckling Council - www.duckling.org/
 

RELATED RECIPES

  Duck Recipes   |   Apricot Brandied Duckling   |   Braised Duck with Ginger   |   Braised Duckling with Olives   |   Breast Agrodolce   |   Canton Duck   |   Colonial Duckling w/Fruited Rice   |   Crisp Roast Duck, Port Wine   |   Duck with Apple Walnut Stuffing   |   Duck with Anchovies & Capers   |   Duck Breast with Cherries   |   Duck Breasts with Mango   |   Duck Breasts w/Orange Cherry   |   Duck Breasts with Spring Veges   |   Duck with Cherry Rice Stuffing   |   Duck Cooked In Beer   |   Duck with Clementine Compote   |   Duck with Figs & Grand Marnier   |   Duck with Green Peppercorns   |   Duck with Sauerkraut   |   A Duck In Thyme   |   Duck Vindaloo   |   Five Spice Duck   |   Grilled Chipotle Duck Breasts   |   Grilled Duck Breast with Wild Rice   |   Grilled Lemongrass Duck   |   Honey Thyme Duck Breasts   |   Honeyed Duck Breasts   |   Honey Duck, Cherry Salsa   |   Horseradish Stuffed Duck Breast   |   Marinated Duck Breasts   |   Peking Duck, Orange & Scallion   |   Pomegranate Duck   |   Roast Duckling w/Cherry Sauce   |   Roasted Duck w/Cranberry Sauce   |   Roasted Duck with Dried Plums   |   Roast Duck w/Quince Escabeche   |   Sauteed Duck Breast   |   Thai Roast Duck   |   Whole Roast Duckling  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages