Olde Hitching Post Grilled Duck Breast with a Blueberry Glaze
In a creative twist, Carolyn Melchionna, chef at the Olde
Hitching Post in Hanson, uses a blueberry glaze to enhance grilled
duck slices. Pork tenderloin can be substituted for the duck. It is
served with risotto.
For the blueberry glaze:
1/2 c. frozen blueberries
1/4 c. dry white wine
1 T. cinnamon
3 T. brown sugar
For the duck:
2 (6 oz. each) portions duck breast
For the risotto:
1/4 c. canola oil
1/2 c. onions, diced small
1 T. shallots
2 c. arborio rice
1 T. dried thyme
2 qts. chicken stock
1/4 c. lemon juice
1/2 stick (1/4 c.) butter
1/4 c. goat cheese
Salt and pepper, to taste
To make the blueberry glaze: Place the blueberries, wine, cinnamon
and brown sugar in a saucepan. Bring to a boil, reduce the heat, and
simmer for 10 minutes or until the sauce begins to thicken. Set
aside.
To make the duck: Score the duck fat to allow it to crisp while
cooking. Place the duck on the grill, fat side down. (The duck also
can be seared in a hot saute pan). After 4 minutes, or when the fat
is crispy and golden brown, turn the breast over and cook the other
side until cooked to the desired doneness (medium is suggested). Let
rest a couple of minutes, then slice on an angle.
To make the risotto: Heat the oil in the bottom of a large pot. Add
the onion and shallots, and saute until translucent. Add the rice
and stir to coat with the oil. Add the thyme and stir over medium
heat.
Add chicken stock, one cup at a time, letting the stock reduce
before adding the next cup. Stir continuously. Before you add the
last cup of chicken stock, check to see if the rice is tender. You
may need more or less stock depending upon the heat of stove. When
the rice is done, remove from the heat. Add the lemon juice, butter
and goat cheese. Stir to incorporate, and season with salt and
pepper.
To assemble the dish: Divide the slices of duck breast or pork
tenderloin between two plates. Spoon some of the blueberry glaze
over the top. Add a serving of risotto to the side.
Makes 2 servings. |