Spice Rubbed Grilled Duck Breast with Grilled Peach and Goat Cheese Salad
Ingredients
- 2 cups orange juice
- 1 pint blackberries
- 1 tablespoon dry mustard
- 1 tablespoon sweet paprika
- 1 teaspoon chili de arbol
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoons five-spice powder
- 1/2 teaspoon ground coriander
- 4 duck breasts, scored
- Salt and freshly ground black pepper
- Canola oil
- Ripe peaches, halved and pitted
- 8 ounces goat cheese, cut into pieces, softened
- 2 cups baby arugula
- 1/2 cup coarsely chopped pecans, toasted
Directions
- Heat grill to medium.
- Put orange juice in a medium saucepan and cook until reduced by half.
- Add the blackberries and cook for 2 minutes. Strain the mixture into a bowl.
- Place the blackberries in another bowl and set aside.
- Mix together all the spices and rub the skin side of the duck with some of the rub.
- Season breasts with salt and drizzle with oil.
- Grill, rub side down until a crust forms, 3 to 4 minutes.
- Turn the breasts over and continue cooking to medium doneness, brushing with some of the orange-blackberry glaze every minute or so.
- Transfer to a large platter.
- Brush the cut side of the peaches with oil and season with salt and pepper.
- Grill the peaches, cut side down until slightly charred about 2 minutes. Turn over and grill for another minute.
- Arrange cut side up around the duck, or on another platter.
- Spoon some goat cheese into the peach hollows, scatter the arugula and pecans over, and then some of the cooked blackberries.
- Serve the remaining berries with the duck and peaches, if desired
