Grilled Duck with Pears and Cranberries - ★Cooking Recipes★

Directions for: Grilled Duck with Pears and Cranberries

Ingredients

Duck

2 duck, boned, and, cut into eight pieces

Spice Rub

2 Tbsp chopped fresh thyme

3 cloves garlic, minced

juice from half a lemon

cracked black pepper, to taste

salt

1 pinch ground allspice

Pears, Cranberries, And Prepar

2 Tbsp butter

2 whole Bosc pear, peeled, cored, and, sliced

2 shallot, chopped

1 Tbsp flour

2 tsp juniper berries

1 tsp allspice berries

1 cinnamon, stick

2 bay leaf

4 sprigs fresh thyme

1 cup red wine, Pinot Noir preferably

2 cup chicken stock

cup fresh or frozen cranberries

salt, to taste

pepper, to taste

Directions

Duck

1. ***use bones for duck stock in consomm (see recipe for Duck Consomm)

2. Preheat BBQ to high.

3. Trim duck breast of excess fat and score.

Spice Rub

1. Rub all duck meat with spice rub. Grill for about 3-4 minutes per side or until lightly browned. Remove meat and set aside.

Pears, Cranberries, And Prepar

1. In a large deep skillet heat half the butter on high. Add pears and pan fry for 2-3 minutes or until golden. Remove pears and reserve. Add remaining butter to same pan and return to high heat. Add the shallots and saut for 3-4 minutes until gold and soft. Add the flour and stir to combine. Add juniper berries and allspice berries, cinnamon stick, herbs, wine , chicken stock , cooked pears and cranberries. Bring to a boil. Season with salt and pepper to taste.

2. Reduce to simmer and add the duck legs only. Simmer uncovered for about 35-40 minutes until duck is tender and sauce is thickened. Just before serving, preheat oven to 350 D. and cook reserved duck breast for a final 5-7 minutes for rare meat. Remove and slice thinly. Serve each plate with a combination of dark and breast meat drizzled with sauce and pears.

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