Flaming Duck Breast

Living in the land of foie gras we have duck breast readily available (they have to do
something with the rest of the duck, after all!).

We prefer it to steak (beef) and eat it
medium rare.  It has about 1/3 inch of fat on one side which delights the pyromaniac in mon mari - cooking it on the barbecue sends flames shooting up about 3 feet.

When we lived in Andorra we had a very small terrace, kind of tucked into the mountain, where we had the grills.  There were overhanging bushes and trees.  I was certain we were going to burn down the whole damn mountain but we persevered - and remain unscathed.  I have lost an oven mitt, though.

There is rarely a need to trim it as the fat mostly burns off (as you can see - it's hard to get good pictures of flaming duck breasts!).

This has absolutely no resemblance to wild ducks, Peking ducks, Long Island ducks or any other duck.

Grilled Duck Breast (Magret de Canard)

1 magret de canard (duck breast)
1 tbs Balsamic vinegar
1 tsp thyme
1 tsp garlic powder

Cross-hatch fat on duck cutting through skin and fat just to meat of breast.  Mix vinegar, thyme and garlic and rub into cuts.  Set aside until ready to cook.  When ready, cook duck breast on barbecue starting fat side down for 5 minutes.  Make certain barbecue is away from dried weeds, dried wood and low trees.  With long tongs turn breast over (mind your eyebrows) and continue cooking another 5 minutes.  If there is any fat left on fat side put fat side down for a minute to burn off.  Cook 2 minutes longer each side for medium. For well-done...don't do that.  Remove from heat and take a peak (stick knife in center and make a cut).  If done to your liking let rest a minute. When ready, cut in slices about 1/2" (1.25cm) thick and serve.

In case you're wondering what they do with the rest of the duck, after the foie gras and Magret de Canard: the legs and thighs are used in duck confit, also wonderful and one of the key meats  for cassoulet. 

I don't want to know what they do with the beaks, feet and wings but, knowing the French, nothing is wasted....but the quack.  (oooh, that was sad!)

If I can get back on a computer, tidbits about my trip on Wed.  No photos though, these were all done before I left...

Now, I'm off to participate in the ever-popular and all consuming American sport of shopping!  Maybe, lunch first....I'll need my strength.

Comments

[sher]

Wow! Now you're talking! Grilled duck breast sounds so incredible! Well, duck fixed any way is fabulous!

(Just read your comment on my blog and am still giggling!)

[cityfarmer]

I always seem to stop here when I'm hungry....how are you...have a nice week...it's finally warming up in the midwest

[Freya]

I love meat that gets that crust on the outside but is tender and pink inside - looks great!

[Betty C.]

We're big duck breast fans too. I like to marinate them in a kind of orange juice/soy sauce/vinegar marinade. Yum.

[gattina]

I can imagine that hight heat seal up the meat immediately... oh so juicy...

[Pookah]

Wow! I am so glad you (finally) posted this! Great shots of the flames, I thought! And the duck breast looks fabulous, way better than the one I did. I can not wait to try it. Thanks again! Incredible!

[Tanna]

This is amazing from the flame to the beautiful tender pink & black breast to the quack! I must show this to my friend who goes duck hunting! That is incredible looking meat!!

[Liberalfoodie]

I've never had duck breast but that picture makes me want to try some, soon.

[Riana]

I love DUCK, anyway I can get it. I like to do those breasts with honey and lavender and then deglazed the pan with balsamic, but the BBQ is a popular way during the summer at our house too.

[Katie]

Sher, the duck is fantastic. I wish I could share.
CF, the weather here is picture-perfect today. Last week was the 80-mile garage sale....
Freya, mon mari has practiced lots on these and does (almost always) a perfect job.
Betty, that sounds great! I'll try it next time. Carrefour had a 'duck fair' a few weeks ago so we stocked up for summer.
It is juicy, Gattina, thanks.
Pookah, those flames till make me nervous, but here we have no overhanging branches....
Tanna, I don't know if wild duck breast would be tender enough...worth a try, though
lf, if you get a chance...
Riana, the advantage of the BBQ is "NO MESS" - but, you already knew that... Honey and lavendar, yum!

[Tracey]

I was kind of sleepy reading this, and when I read "I lost an oven mitt, though" my eyes flicked down to the top picture of the duck breast. HA! I thought you took a picture of the burned mitt for posterity!

Now that I've realized it's the *duck*, my mouth is watering...

[Nabeel]

but that looks burnt.