Pan-Grilled Paillards of Duck

Name: Pan-Grilled Paillards of Duck
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 1 teaspoon cinnamon; 1 teaspoon curry powder; 1 whole boneless Moulard duck breast* with skin (2 lb total), halved; 2 teaspoons ground ginger; 2 navel oranges, cut into 1/4-inch-thick slices; 2 teaspoons salt; 2 Tbsps water

You can never have too many side dish recipes, so give Pan-Grilled Paillards of Duck a try. This recipe serves 4. One portion of this dish contains approximately 12g of protein, 3g of fat, and a total of 111 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have moulard duck breast, salt, navel oranges, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Pull skin off duck and thinly slice skin, then cook skin with water in a 10- to 12-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and cracklings are browned and crisp, about 15 minutes.

Ingredients you will need

Water

Whole Duck

Equipment you will use

Frying Pan

Drain in a sieve set over a bowl and reserve rendered fat.

Equipment you will use

Sieve

Bowl

Spread cracklings on paper towels to drain.

Ingredients you will need

Spread

Equipment you will use

Paper Towels

Remove tender from underside of each breast half if attached and reserve for another use, then trim silver membrane from each breast half. Halve each breast half horizontally to make a total of 4 thin pieces. Gently pound each piece between 2 sheets of plastic wrap to an even 1/4-inch thickness with flat side of a meat pounder or with a rolling pin.

Ingredients you will need

Meat

Wrap

Equipment you will use

Meat Tenderizer

Plastic Wrap

Rolling Pin

Heat grill pan over moderately high heat until hot but not smoking.

Equipment you will use

Grill Pan

While pan is heating, stir together salt, ginger, pepper, curry, and cinnamon in a small bowl.

Ingredients you will need

Cinnamon

Ginger

Pepper

Curry Powder

Salt

Equipment you will use

Bowl

Frying Pan

Sprinkle each duck paillard with 1/2 teaspoon spice mixture per side and lightly brush with some rendered duck fat. Grill duck, turning over once, 3 to 4 minutes total for medium-rare, then transfer to a cutting board and let stand, loosely covered with foil.

Ingredients you will need

Duck Fat

Whole Duck

Equipment you will use

Cutting Board

Grill

Aluminum Foil

While paillards stand, lightly brush orange slices with some rendered duck fat, then sprinkle with remaining spice mixture. Grill orange slices, turning over once, until just warmed through and grill marks appear, about 1 minute total, then transfer with duck to a platter.

Ingredients you will need

Orange Slices