Grilled Orange-Honey Glazed Duck Breast

DifficultyIntermediate

This flavorful recipe is simple but impressive with a colorful presentation that's packed with Southwest flavor.

Grilled Orange-Honey Glazed Duck Breast with Hatch Chiles, Artichoke, Grilled Corn & Sweet Potato Hash

Prep Time25 minsCook Time35 minsTotal Time1 hr
 2 lbs duck breast, cleaned & scored
 1 oz canola oil
 ½ oz honey
 2 oranges, juice retained
 8 oz sweet potato, peeled & diced
 2 ears of corn, grilled & cut off the cob
 6 oz diced hatch chiles, raw
 1 lb artichokes, cleaned & blanched
 2 oz butter
 salt & pepper to taste
1

Light your KUDU with hardwood charcoal and get a nice bed of hot coals.

2

Clean and score duck breast. Place your KUDU grill over the coals, approx. 12 inches above.

3

Season duck breast with salt and pepper. Grill, skin side down, rendering off as much fat as possible, allowing the skin to get golden brown and crispy.

4

Flip over duck and place orange-honey glaze on top. Grill until medium rare.

5

Once medium rare, raise grill to highest setting and allow to rest. Once duck is resting, place the plancha directly over the coals.

6

Add olive oil and sauté sweet potato, corn, raw hatch chile and artichoke over high heat to achieve a nice caramelized color to potatoes.

7

Once potatoes are soft, add butter to finish and plate immediately. To serve place ragout in center of plate and slice duck breast. Fan pieces of breast on top of ragout.


Recipe provided by KUDU Braai Master Jason Dady: 

Since 2001, Texas native Chef Jason Dady (pronounced DAY-dee) has had a vision to raise the quality of dining in San Antonio, TX, to match the other elements of what this top tourist destination and lively city has to offer.

He goes beyond the role of restaurant owner, applying his family values to creating a tight-knit bond with the members of his team, as well as the residents of the San Antonio community with Jason Dady Restaurants.

He has earned the title of “Best Chef San Antonio” by San Antonio Current and San Antonio Magazine, been honored as a James Beard semifinalist, and has received other recognitions including a “40 Under 40 Rising Star” in the San Antonio Business Journal and a StarChefs.com Rising Stars Restaurateur Award. Additionally, his signature barbeque is listed as one of “Top 5 in the World” by Texas Monthly, and Dady recently earned CultureMap’s Tastemaker Award for “Chef of the Year” in 2016.

Ingredients

 2 lbs duck breast, cleaned & scored
 1 oz canola oil
 ½ oz honey
 2 oranges, juice retained
 8 oz sweet potato, peeled & diced
 2 ears of corn, grilled & cut off the cob
 6 oz diced hatch chiles, raw
 1 lb artichokes, cleaned & blanched
 2 oz butter
 salt & pepper to taste

Directions

1

Light your KUDU with hardwood charcoal and get a nice bed of hot coals.

2

Clean and score duck breast. Place your KUDU grill over the coals, approx. 12 inches above.

3

Season duck breast with salt and pepper. Grill, skin side down, rendering off as much fat as possible, allowing the skin to get golden brown and crispy.

4

Flip over duck and place orange-honey glaze on top. Grill until medium rare.

5

Once medium rare, raise grill to highest setting and allow to rest. Once duck is resting, place the plancha directly over the coals.

6

Add olive oil and sauté sweet potato, corn, raw hatch chile and artichoke over high heat to achieve a nice caramelized color to potatoes.

7

Once potatoes are soft, add butter to finish and plate immediately. To serve place ragout in center of plate and slice duck breast. Fan pieces of breast on top of ragout.

Grilled Orange-Honey Glazed Duck Breast

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