Smoky Grilled DucK Breast With Peach Barbecue Sauce

Smoky Grilled Duck Breast With Peach Barbecue Sauce

Duck loves smoke and all kinds of fruit, and their union in this recipe makes a winning summer combo.

Ingredients:

Peach Barbecue Sauce
1 tbsp (15 mL) canola oil or other neutral oil
1 small onion, finely diced, about
1/2 cup (125 mL)
6 cloves garlic, minced
2 ripe peaches, pitted, chopped, about 1 cup (250 mL)
1 cup (250 mL) peach juice
1/2 cup (125 mL) cider vinegar
2 tbsp (30 mL) honey
1 cup (250 mL) ketchup
1/4 cup (60 mL) yellow mustard
1/4 cup (60 mL) dill pickle brine
1 tbsp (15 mL) Worcestershire sauce
1/2 tsp (2 mL) Tabasco sauce
1 tsp (5 mL) finely ground pepper
1/4 tsp (1 mL) cumin

Duck Breasts
2 tbsp (30 mL) smoked paprika
1 tbsp + 1 tsp (15 mL + 5 mL)
Diamond Crystal kosher salt or
2 tsp (10 mL) table salt, divided
1 tbsp (15 mL) onion powder
1 tbsp (15 mL) dry mustard
2 tsp (10 mL) garlic powder
1 tsp (5 mL) finely ground pepper
1/4 tsp (1 mL) ground coriander
1/4 tsp (1 mL) cayenne pepper
2 large duck breasts, about
12 oz (340 g) each

Directions:

For the barbecue sauce, heat canola oil in a medium-size pot on high heat. Add onion and garlic. Cook, stirring, until lightly browned, about 2 minutes. Reduce heat to medium. Add peaches. Cook, stirring often, for 5 minutes. Add peach juice, cider vinegar and honey. Bring to a simmer and allow to cook until reduced by three quarters, about 30 minutes. Add ketchup, mustard, pickle brine, Worcestershire, Tabasco, pepper and cumin. Stir to combine. When it comes to a simmer, cook for 5 minutes. Remove from heat and rest for 30 minutes.

Transfer sauce to a blender. Blend on high until smooth. Transfer to an airtight container. Cool completely. Cover and refrigerate up to 2 weeks.

For the duck, combine smoked paprika, 1 tbsp (15 mL) kosher salt or 1 1/2 tsp (7 mL) table salt, onion powder, mustard, garlic powder, pepper, coriander and cayenne in small bowl. Mix thoroughly. Set aside. Rub will keep well, covered at room temperature, up to 1 month.

Lightly score fat sides of duck breasts with sharp knife. Lay duck breasts fat side down, and season meat sides liberally with rub mixture. Flip over and season fat sides with remaining 1 tsp (5 mL) kosher salt or 1/2 tsp (2 mL) table salt. Cover and refrigerate at least 4 hours or overnight.

Preheat grill to very hot, about 450°F (232°C).

Turn off one side of grill, and place duck breasts, fat side down, over unlit side. Reduce heat to medium, about 300°F (149°C), and cook, lid closed, until an internal temperature of 130°F (54°C), is reached, 10 to 15 minutes. Flip duck breast over to heated side to lightly sear meaty side for 1 minute. Remove from grill.

Rest for 5 minutes then slice and serve with peach barbecue sauce.
Serves 4