Duck Breasts with Hot Pepper Pan Sauce

Grill Along: November 3, 2020

Facebook event: Facebook Event Link

Recipe created by Jamie Purviance from Weber's Ultimate Grilling
Serves: 4 |  Prep time: 15 minutes |  Grilling time: 20 minutes

Ingredients

Duck Rub

• 1½  teaspoons kosher salt
• 1½   teaspoons Chinese five spice
• 1 teaspoon smoked paprika
• 1 teaspoon dry mustard
• ½ teaspoon ground black pepper
• 4 boneless, skin-on duck breast halves (preferably Pekin), each 8 to 10 ounces
• Hot Pepper Sauce
• ⅓ cup minced shallots
• ⅓ cup hot pepper jelly
• ⅓ cup low-sodium chicken broth (or your choice)

Parsnip Puree

• 1 pound parsnips, peeled, thinly sliced
• 3 garlic cloves, thinly sliced
• ¾ cup heavy cream
• ½ cup whole milk
• 3 tablespoons salted butter
• Kosher salt

Instructions

1. Prepare the grill for direct and indi­rect cooking over medium heat (350° to 450°F). Brush the cooking grates clean. Place a large cast-iron skillet over direct heat, close the lid, and preheat for 10 minutes. In a bowl mix together the salt, five spice, smoked paprika, dry mustard, and pepper.
2. Trim any excess fat from the edges of the duck breasts. With a very sharp knife, score the skin of the breasts on the diagonal in a crisscross pattern, making the cuts about ½ inch apart. (Do not cut through to the meat.) This will help to prevent the skin from shrinking during cooking.
3. Season the duck breasts on both sides with the rub.
4. Place the duck breasts, skin side down, in the preheated skillet. Cook over direct medium heat, with the lid closed, until the fat renders and the skin is golden brown, 7 to 8 minutes, checking on the progress every few minutes.
5. On your side burner or stove top in a medium sauce pan, bring parsnips, garlic, cloves, cream, milk, and butter to a boil in a medium saucepan. Bring to a boil and then reduce heat and simmer for at least 10-13 minutes or until parsnips soft.
6. Turn the breasts in the skillet to coat them all over with the rendered fat.
7. Remove the breasts from the skillet, place flesh side down on the grill over direct medium heat, and cook, with the lid closed, to your desired degree of doneness, 2 to 4 minutes for medium rare (130°F to 135°F on an instant-read thermometer). If flare-ups occur, move the breasts temporarily over indirect heat.
8. Turn the breasts skin side down and cook for about 1 minute to crisp the skin.
9. Remove the breasts from the grill and let rest for about 5 minutes.
10. Meanwhile, drain off all but 1 tablespoon of the duck fat from the skillet (reserve for another use, like roasting potatoes). Set the skillet over direct medium heat, add the shallots, and cook, scraping up the browned bits from the pan bot­tom, until tender, 2 to 3 minutes.
11. Stir in the jelly and broth, break­ing up the pieces of jelly to help them dissolve. Simmer until reduced to a thin sauce consistency, 1 to 2 minutes.
12. If parsnips are cooked, remove from heat and puree with a hand mixer and blend until smooth. Set aside
13. To serve, cut the breasts cross­wise into ½-inch-thick slices and drizzle with the pan sauce.