Grilled Duck Breast with Blackberries
Paired with ArborBrook Vintner's Select Pinot Noir
"If you have a hard time finding duck breasts from your local butcher, Umajimaya in Oregon does carry them frozen in 2-packs. Also, Markys has a great online store: www.markys.com." ~ Angelina
1 cup balsamic vinegar
1 quart blackberries
Salt and freshly ground pepper
10 - 6oz boneless Pekin duck breast halves, with skin
1 tablespoon ancho chile powder
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon dry mustard powder
1/2 teaspoon smoked paprika
In a medium saucepan, boil the vinegar over high heat until reduced by half, about 10 minutes (ventilate the room well and open windows if possible). Add blackberries and cook, stirring very gently, until the berries are just softened, about 2 minutes. Using a slotted spoon, transfer the blackberries to a bowl. Boil the liquid over high heat until reduced to about 1/3 cup, about 3 minutes. Carefully pour the accumulated juices from the blackberries into the saucepan and boil for another 30 seconds. Season the reduction with salt and pepper and pour over softened blackberries. Let sit at room temperature.
Prepare the duck rub. Score the duck skin in a cross pattern about 3/4" apart. Season the duck breasts with salt and pepper and rub the spice mixture all over the breasts. Let the rub set overnight, or at least 2 hours before cooking.
Light a grill or preheat a grill pan over medium high heat. Grill the duck breasts skin side down over medium high heat until lightly charred and crisp, approximately 3 minutes. Turn the breasts and cook for about 4 more minutes for medium-rate meat. Transfer the duck to a carving board and let rest for 5-7 minutes. Thinly slice duck breasts on the diagonal and transfer to plates. Serve with the blackberry sauce.
The blackberry sauce can be made ahead and refrigerated overnight. Reheat gently before serving.
The spice-rubbed duck breasts can also be refrigerated overnight. Bring to room temperature before grilling.