With its beautifully golden skin, nice layer of fat and juicy flesh, duck breast is a delicacy that will satisfy everyone.
Duck breast with blueberry sauce recipe with kamado?
Ready in just under a few minutes (and that includes resting the cooked meat), this recipe is perfect for any occasion!
With this sweet and savory sauce, the taste of the duck breast is sublimated.
Hardware
- QUATRO L
- Split & Mix Large
- Cast Iron Half-Moon
Ingredients
For the marinade – sauce:
- 150 g de myrtilles (fraîches ou surgelées)
- 1 échalote
- 10 cl de vin rouge
- 1 cuillère à soupe de vinaigre balsamique
- 1 cuillère à soupe de miel (ou sucre)
- 10 cl de fond de volaille (ou fond de canard)
- Sel et poivre
- Beurre (optionnel, pour une sauce plus onctueuse)
Preheat the Kamado: Preheat the grill to 425°F – 220°C using the direct heat feature: Install the cast iron half-moons.
Preparation of the duck breasts: Crisscross the skin of the duck breast and cook it on the grill part of the casserole.
Cook:
On the skin side first, until it is golden brown.
Turn the duck breast over and cook to taste (pink or medium).
Close the lid of the QUATRO kamado and broil until lightly browned (about 5 to 8 minutes).
Flip the breasts and grill them again until an instant-read thermometer inserted, at the thickness part of a brisket, registers 165°F – 74°C, about 10 to 12 minutes more.
The sauce:
In the same pan, remove the excess fat (but keep some for taste).
Add the finely chopped shallot and fry for a few minutes over medium heat.
Deglaze with the red wine and balsamic vinegar.
Let it reduce slightly.
Add the blueberries, honey and chicken stock.
Simmer over low heat for 5 to 10 minutes, until the sauce thickens and the blueberries pop.
Season with salt and pepper to taste.
For a smoother sauce, you can add a knob of butter at the end of cooking and mix until it melts.
Service:
Cut the duck breast into thin slices and cover generously with the blueberry sauce.
Serve with vegetables or sautéed potatoes.
Did you know?
For a successful cooking of duck breast, it is important to grid the skin well. Indeed, this trick will allow the heat to penetrate the duck flesh better and thus, cook the duck breast more evenly.