Charcoal Grilling, Dinner, Meat, Summer

Smoky Duck Breasts on a Charcoal Grill (with Charred Tomatoes)

Posted by ralphandheather on

After steak, duck is our next favourite protein. In the fall and winter months, Ralph cooks duck indoors on the stove and in the oven, serving dishes such as Risotto with Duck Breasts and Roasted Red Peppers and Duck Two Ways (Confit and Breasts) on Christmas Day. He always buys his duck from our Friday Bargteheide farmers’ market Lamb Guy (Ralf Stoffers).

When our Lamb Guy has duck breasts in the summer months, Ralph likes to grill them on a charcoal grill for a smoky flavour. Since the grill is already heated, and while your duck breasts are resting, it’s the perfect opportunity to prepare a side dish such as charred tomatoes served on a bed of arugula topped with mozzarella and Parmesan cheese.

Ingredients:

  • 2 duck breasts
  • 4 tomatoes, thickly sliced
  • Olive oil (QB)
  • Arugula (QB)
  • Fresh mozzarella ball, shredded (QB)
  • Fresh Parmesan (QB)
  • Salt and pepper (QB)

Instructions:

  1. Heat your charcoal grill.
  2. Score the fat side in a diagonal or crosshatch pattern down to the surface of the flesh.
  3. Brush a little olive oil on the flesh side of the breasts
  4. Sprinkle sea salt on both sides and herbs de Provence and pepper on the flesh side.
  5. Place the duck breasts on the grill, fat side up, and sear directly over the coals until browned (lid off, about six minutes).
  6. Flip and sear the fat side over the coals until the flames start to rise.
  7. Put the lid on the grill with enough airflow to smother the flames but keep the heat high. Render the fat and crisp the skin for about 10 minutes, depending on the thickness.
  8. Remove the breasts and place them on a cutting board to rest, fat side up (about 15 minutes). They should remain pink inside.
  9. Meanwhile, slice the tomatoes and brush with olive oil. Place them on the grill to char and flip them after about three minutes. Grill for an additional three minutes, until charred on the other side.
  10. Remove the tomato slices and chop them into bite-sized pieces.
  11. Arrange fresh arugula on a plate, sprinkle shredded mozzarella on top, then add the tomatoes. Grate fresh Parmesan over the top and season with salt and pepper to taste.

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