The trick is to smoke the meat and not make the meat smoke

DUCK BREAST WITH POMEGRANATE SAUCE

  Date: July 04, 2010
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I wanted to keep my opening foray into duck simple. This recipe from Williams-Sonoma’s On the Grill fit the bill nicely. It used a pomegranate & orange based glaze/sauce to compliment the flavor of the duck. The breast had it’s skin scored with a knife before frying the breasts skin side down to render off the fat. They were then coated with the pomegranate and orange glaze. The breasts were then taken out to the grill & finished off using medium high direct heat for about 4 minutes a side. While the breasts rested for 5 minutes, the reserved orange wedges and juice was added to the reserved pomegranate glaze. The duck was sliced into 1/4” thick slices and served on a bed of rice and veggies. The orange slices & glaze finished the ensemble. How did it taste? Well this serving for 4 was polished off by 2 people, no leftovers.
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Recipe Source:
Williams-Sonoma On the Gill:
Duck-Breast w/ Pomegranate Sauce - Page 161
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs