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.
Smoky Duck Breasts on a Charcoal Grill (with Charred Tomatoes)
Charcoal-grilled duck breasts seasoned with herbes de Provence, paired with charred tomatoes.
Ingredients
Method
- Heat your charcoal grill.
- Score the fat side of the duck breasts in a diagonal or crosshatch pattern.
- Brush the flesh side with olive oil.
- Sprinkle sea salt on both sides, then add herbes de Provence and pepper on the flesh side.
- Place the duck breasts on the grill, fat side up. Sear directly over the coals until browned, about six minutes.
- Flip the breasts and sear the other side until flames rise.
- Cover the grill, leaving some airflow to smother flames. Render the fat and crisp the skin for about ten minutes, depending on thickness.
- Remove the duck from the grill and rest on a cutting board, fat side up, for fifteen minutes. Keep the centre pink.
- Slice the tomatoes and brush with olive oil. Grill for three minutes per side until charred.
- Chop the grilled tomatoes into bite-sized pieces.
- Arrange arugula on a plate, sprinkle mozzarella, and top with the tomatoes. Grate Parmesan and season with salt and pepper.