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Grilled Duck Breast with Dried Plum & Interlude BBQ sauce with Allagash-Buttermilk Cornbread and Orange-Jicama Slaw
Recipe by Skye Whitman
Yield 6 servings
Ingredients & Instructions
- 6 Petite Duck Breasts
Dried Plum and Inerlude BBQ sauce:
- 1 cup Allagash Interlude
- 1 cup pitted prunes
- 1 tablespoon canola oil
- 1 Fresno chili, chopped
- 3 tablespoons scallions, chopped
- 1 clove grated garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated lemon zest
- 1 tablespoon grated orange zest
- 2 tablespoons soy sauce
- 2 tablespoons sweet soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 tablespoons lemon juice
- ¼ cup fresh orange juice
- 1 cup water
Rendered Duck Skin:
- Remove skin from duck breasts and score the skin. Reserve duck breasts.
- Heat 10 inch cast iron skillet on low heat and add duck skins to render. (Start this well before you are ready to grill the breast, as it is a slow process, and the rendered fat is needed for the cornbread)
- Check on duck skins as they render, flip occasionally and pour off excess fat periodically. Reserve rendered duck fat.
- When duck skin is rendered, drain on paper towels. Slice into ½ inch strips and reserve for garnish.
- Warm beer on stove in a small saucepan covered with a lid. When beer is warm, remove from heat and add dried prunes. Let soak for 15 minutes with lid on.
- Heat a medium saucepan and add oil. Sweat the chili, scallions, garlic and ginger for a minute. Add the remaining ingredients, including beer soaked prunes and the beer liquid the prunes were soaking in.
- Bring to boil, and then reduce to simmer for 15 minutes.
- Puree in a food processor then return to saucepan. Taste sauce and adjust seasoning so there is a balance between sweetness and spiciness. Sauce can be thinned with more water if it is too thick.
Grilled Duck Breast:
- Heat a grill pan on medium heat.
- Season both sides of duck with salt and pepper.
- Place duck breast on grill pan, placing the side where the skin was removed down first. After two minutes, use tongs to move duck breast 90° to the right to create hash marks.
- After another two minutes flip duck over and continue cooking until internal temperature reads 135° (for medium-rare). If duck is getting too brown on outside before it is cooked on the inside, move to a 350° oven to continue cooking. Let rest a few minutes before slicing at 45° angle.
- 1 ½ cups yellow cornmeal
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 tablespoons honey
- 1 teaspoon orange zest
- ¾ cup buttermilk
- ¾ cup Allagash Interlude
- 3 eggs, beaten
- ¼ cup reserved duck fat, plus more for skillet
- 2 tablespoons Allagash Interlude
- 1 tablespoon Honey
- 1 stick unsalted butter, softened
- Preheat oven to 400° F
- In a mixing bowl whisk cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl whisk honey, orange zest, eggs, buttermilk and beer.
- Add wet ingredients to dry ingredients and whisk slowly until just combined, then add duck fat and mix.
- Pour a little melted duck fat into skillet to coat lightly. Add cornbread mixture to skillet. Bake in oven for about 20 minutes. Edges will be golden and a toothpick inserted should come out clean.
- Puree ingredients for Honey-Allagash Butter and roll into a log shape with parchment paper, twisting edges. Refrigerate and reserve for serving.
- Remove Cornbread from skillet when cooled slightly and slice into wedges. Serve when still warm and top with a slice of the Honey-Allagash Butter.
Orange, Jicama, Cabbage Slaw
- 2 large oranges, segmented
- 2 cups Jicama cut ¼" x 1"
- 2 cups red cabbage, sliced ¼"
- 2 tablespoons rice vinegar
- Mix all ingredients together and season with salt and pepper. Let marinate for 1 hour. Stir occasionally and adjust seasoning if needed before serving.
Spoon sauce onto plate, slightly below the center, and curving toward the guest. Place sliced duck breast on top of sauce, slightly overlapping, and garnish by placing crispy rendered duck skin between slices. In the curve of the duck, mound slaw. Place a wedge of cornbread on the right of the mound topped with a slice of the Honey-Allagash Butter.
- Small saucepan with lid
- Medium saucepan
- Wooden spoon
- Measuring tools
- Food processor
- Grill pan
- Meat thermometer
- 10" cast iron skillet
- 2 mixing bowls
- Saucing spoon
- ½ sheet tray with rack
- 6 plates for serving
2012 ICE Recipes
- Interlude BBQ Glazed Pork Chops and Drunken Cheddar Grits with Apple Jicama Slaw
- Grilled Duck Breast with Dried Plum & Interlude BBQ sauce with Allagash-Buttermilk Cornbread and Orange-Jicama Slaw
- Pear and Pork Belly Kushiyaki with Interlude and Miso-Glazed Onigiri, Cucumber, Daikon Salad and Pear Chips