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Grilled Duck with Strawberry-Fig Sauce
Grilled Duck with Strawberry-Fig Sauce
1 Review
From: EatingWell Magazine, May/June 2009
Here we pair a luscious strawberry-fig sauce with grilled duck for a simple yet elegant main dish. Serve with rice pilaf and grilled vegetables.
- By: Hilary Meyer EatingWell Recipe Contributor
Ingredients 4 servings
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Original recipe yields 4 servings
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- 1 tablespoon extra-virgin olive oil
- 1 medium shallot, sliced
- ⅓ cup port, (see Note)
- 2 tablespoons chopped dried figs
- 2½ cups halved fresh strawberries , (about 12 ounces), divided
- 1 cup plus 2 tablespoons reduced-sodium chicken broth, divided
- 1 tablespoon plus 1 teaspoon balsamic vinegar, divided
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground pepper, divided
- 1 teaspoon cornstarch
- 1½-2 pounds boneless duck breasts , (see Shopping Tip), trimmed, skin removed
- 1 tablespoon chopped fresh basil
Preparation
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Active
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Ready In
- Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until beginning to soften, about 1 minute. Add port and figs and cook, stirring, 1 minute. Add 1½ cups strawberries, 1 cup broth, 1 tablespoon vinegar, ¼ teaspoon salt and ¼ teaspoon pepper; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the strawberries are very soft and broken down and the sauce has reduced slightly, about 15 minutes.
- Strain the sauce through a fine-mesh strainer into a 2-cup glass measuring cup or bowl (discard the solids). You should have about 1 cup liquid. (If you have more than that, return the sauce to the pan and continue reducing until you have about 1 cup.) Combine the remaining 2 tablespoons broth and cornstarch in a small bowl. Return the strained sauce to the pan along with the cornstarch mixture; cook over medium heat, stirring, until the sauce is thick enough to coat the back of a spoon and has reduced by half, 5 to 7 minutes. Combine 1 tablespoon of the sauce with the remaining 1 teaspoon vinegar in a small bowl to use as a basting sauce. Cover the remaining sauce to keep warm.
- Meanwhile, preheat grill to medium.
- Season duck breasts with the remaining ¼ teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the duck, basting twice, until an instant-read thermometer inserted into the thickest part registers 150°F for medium, 4 to 8 minutes per side, depending on the thickness. Transfer to a clean cutting board and let rest for 5 minutes.
- While the duck is resting, chop the remaining 1 cup strawberries. Slice the duck and serve with the sauce, garnished with the chopped strawberries and basil.
- Make Ahead Tip: Cover and refrigerate the sauce (Steps 1-2) for up to 2 days.
- Note: Port is a sweet fortified wine that provides depth of flavor in cooking. Look for it in your wine or liquor store.
- Shopping tip: Boneless duck breasts range widely in weight, from about ½ to 1 pound, depending on the breed of duck. For this recipe, we recommend using smaller (about ½-pound) breasts—we prefer their milder flavor. Look for them near other poultry in the fresh or frozen specialty-meat section of large supermarkets or online at mapleleaffarms.com or dartagnan.com.
- Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
- Per serving: 300 calories; 16 g fat(5 g sat); 1 g fiber; 7 g carbohydrates; 26 g protein; 23 mcg folate; 95 mg cholesterol; 5 g sugars; 124 IU vitamin A; 25 mg vitamin C; 23 mg calcium; 3 mg iron; 518 mg sodium; 423 mg potassium
- Nutrition Bonus: Vitamin C (42% daily value)
- Carbohydrate Servings: ½
- Exchanges: ½ fruit, 3½ lean meat, 1 fat
Reviews 1
October 02, 2009
By: EatingWell User
I cannot tell you how amazingly delicious this recipe is. MMMMM
