Island Duck

2013-11-20
  • Yield : 40 hors d'oeuvre servings or 5 dinner servings
  • Prep Time : 45m
  • Cook Time : 30m
  • Ready In : 15m
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Ingredients

  • 5 duck breasts
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 1/2 cups pineapple juice
  • 1 1/2 cups rum (recommended: Barbancourt Haitian Rum)
  • 2 tablespoons pink peppercorns
  • 1 fresh pineapple, skin removed, cored and sliced
  • Pinch paprika

Method

Step 1

Preheat the oven to 375 degrees F. Preheat an outdoor grill or indoor grill pan.

Step 2

Score the duck skin diagonally along the breast, then crisscross by scoring the same way in the opposite direction. Season the duck with salt and pepper, to taste. In a large, oven-safe skillet over medium-high heat, add the olive oil. Put the duck breasts, skin side down first, into the pan and cook for 3 to 5 minutes on each side. Once they are browned on each side, transfer the skillet to the oven for 20 minutes.

Step 3

In the meantime, bring the pineapple juice and rum to a boil in a medium saucepan, over medium heat. Reduce the mixture by half, then add the pink peppercorns, if using.

Step 4

Grill the pineapple slices on both sides. Remove from heat to a cutting board. Cut pineapple into quarters if being used as an hors d'oeuvre. As a dinner course, cut however you like. Transfer the pineapple to a serving bowl and sprinkle with paprika.

Step 5

Remove the duck from the oven. Pour some of the rendered duck fat and oil into the reduced pineapple rum sauce. Stir to incorporate. Slice the duck, arrange on a serving platter and serve with the pineapple. If serving as an hors d'oeuvre, cut the duck into small pieces.

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