Grilled Duck Breast à l’Orange; Funfetti?!?

Warning: This post is not suitable for vegans, vegetarians or anyone who needs to have their meat well-done.

It is suitable for anyone who likes to be a little, er, flamboyant when wielding the grill tongs.

It tends to flame up a bit (see photo below).

It has about 1/3 inch of fat on one side which delights the pyromaniac in mon mari – cooking it on the barbecue sends flames shooting up about 3 feet.

The fat mostly burns off so there is rarely a need to trim it.

Grilled Duck Breast à l’Orange 

Total time: 25 minutes

Ingredients:

  • 1 magret de canard (duck breast) 14oz (400gr)
  • 3 tbs orange marmalade
  • 1 tbs sherry vinegar
  • 2 tsp soy sauce
  • 1/2 tsp dry mustard
  • 1 tsp rosemary

Grilled Duck a l'Orange

Instructions:

  • Cross-hatch fat on duck (you know – make little squares) cutting through skin and fat just to meat of breast.
  • Mix all ingredients (except duck) in a small bowl.  Spoon over duck and rub into cuts. Allow to marinate for 15 minutes.
  • When ready, cook duck breast on barbecue starting fat side down for 5 minutes.  Make certain barbecue is away from dried weeds, dried wood and low trees.
  • With long tongs turn breast over (mind your eyebrows) and continue cooking another 3 – 5 minutes.  If there is any fat left on fat side put fat side down for a minute to burn off.
  • Cook 2 minutes longer each side for medium.  For well-done… just don’t do it.
  • Remove from heat and take a peak (stick knife in center and make a cut).  If done to your liking let rest five minutes. If not put back on barbecue for 2 minutes.
  •  When ready, slice and serve.

This is a photo from our last house of mon mari cooking a duck breast.

Yes, not only was it edible, it was nicely medium rare and delicious.

Flaming Duck Breast:

flamesThe duck breast, or magret de canard, is a popular dish here. The breast comes from ducks raised for fois gras.

Like a good steak, they are the most tender and have the best flavor served rare or medium rare.

We prefer them to steak and usually stock up during the periodic ‘duck’ sales.

They’re also good, allowed to cool, sliced thinly and served in a salad.

Question: Is it a sign that I have been on this side of the pond too long when I had to google ‘funfetti’?

In my search for an interesting, easy dessert that did not have a packaged mix as a base, I keep reading rave reviews over funfetti.

BTW – thank you all for your great suggestions…. I have it narrowed down to 2 choices.

I now know what funfetti is, but I fail to grasp the why….

Oh, it’s pretty and fun and all that…. And I can understand it’s appeal for a children’s party…

But would an adult really chose funfetti over, say, Sticky Toffee Pudding?

Or Lemon Ricotta Cake?

Or even good, old triple layer Devil’s Food Cake with Chocolate Fudge Frosting?

Funfetti….. Really?

Funfetti aficionados would probably not like my Magret de Canard.

It all works out, doesn’t it?

4 thoughts on “Grilled Duck Breast à l’Orange; Funfetti?!?”

  1. Now of course I have to google funfetti
    Sounds too sweet. Duck sounds great katie so envious of you Maigret. When we went in your part of the world I ordered it all if the time. Great memories.

  2. Gillian, it really is better than steak… Usually they have specials on it this time of year in all the supermarkets and I stock up.

    Kate, me too! I don’t get the funfetti…..

    Zoomie, really LOL. And it’s just another commercial product – don’t get it!

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