A Real Rainy Day Warm Up – Rum Soaked Duck Breast

Tuesday, November 27, 2012 @ 12:11 PM
Lee Phillips

This Rum-soaked duck breast with Cuban citrus sauce recipe is perfect for the weather we have all had lately, a real winter warmer and nice and quick on the BBQ.

Gas and Charcoal BBQ: Direct Heat on Medium
Prep Time: 15 minutes + 30 minutes marinating time
Grilling Time: 10 to 12 minutes
Serves: 4

For the Duck

  • 8 tablespoons dark rum
  • 1 star anise
  • 1 cinnamon stick, snapped
  • 4 cloves
  • 4 boneless duck breasts

For the Cuban Citrus Sauce

  • 2 tablespoons olive oil
  • 2 spring onions, trimmed and finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 100ml orange juice
  • 2 tablespoons fresh coriander leaves
  • Salt and freshly ground black pepper
  1. Heat the rum, star anise, cinnamon stick and cloves together in a small pan until just boiling, to make a marinade. Leave to cool.
  2. Using a sharp knife, trim the skin off the duck breasts to 3mm and cut off any excess fat that over hangs the edge of the meat. Score the remaining fat into a diamond pattern, cutting right through to the flesh (this helps the excess fat drain away). Arrange in a single layer in a large non-metallic dish, pour over the marinade, cover and chil for 30 minutes.
  3. Meanwhile, heat the oil in a frying pan, add the spring onions and garlic, cook until softened. Add the oregano and dried coriander, and cook for a further 2 to 3 minutes. Add the orange juice, bring to the boil then remove from the heat. Leave to cool. Season with salt and pepper, then stir in the coriander leaves.
  4. Remove the duck breasts from the marinade (discard the marinade) and barbecue over a direct medium heat for 5 to 6 minutes or until the kin is golden. Turn and cook for a further 5 or 6 minutes, or until they are just firm to the touch. Remove the duck from the BBQ, cover and leave to rest for 5 minutes. Serve with the Cuban citrus rice.

What a warm up!, recipe taken from the Weber Tropical Barbecue Cook Book.

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