Old Skål Grilled Duck with Gastrique

Occasionally when I taste a beer it immediately evokes the same flavour profile as specific wine grapes. In this case it reminds me very much of Pinot Noir.  I immediately thought of pairing this with duck breast.  The beer will have enough weight to balance the rich meat and the tannic notes will help to balance the richness of the fat.

Prep Time

20 minutes + marinating 4 hours

Ideal Cooking Time

30 minutes

Number of servings

4 servings

Ingredients

4 duck breasts

For the marinade:
2 tbsp.
2 tbsp marmite
1 tsp, coarsely ground black pepper

 For the gastrique:
1 cup Old Skål
1/2 cup white wine vinegar
1/2 cup cane sugar
1 cup fresh (or frozen) sour cherries
1 tsp fresh thyme, leaves only, chopped

Directions

1.To make the gastrique: In a saucepan combine the Old Skål, vinegar and sugar.  Bring to a boil and reduce to a hard simmer.
2. Cook for 10-20 minutes or until the mixture is the thickness of maple syrup.
3. Add the cherries and thyme into the mixture. Simmer a further 5 minutes.
4. Remove the sauce from the heat and place in a clean bowl. Reserve until needed.
Note: The gastrique is served at room temperature.
5. To prepare the duck: In a small dish, mix together the marmite, Old Skål and pepper.
6. Place the duck breast skin side down in a glass bottomed baking dish. Rub the beer mix into the breasts, trying not to get any on the skin.
7. Place a piece of plastic wrap over the dish and refrigerate for 4 hours.
8. When ready, remove the duck from the fridge an hour before you are going to cook them.
9. Heat a heavy bottomed pan on medium heat .
10. Place the duck breasts in the pan skin side down and cook slowly. As the breasts start to sizzle they will start releasing their fat. As it accumulates in the pan, pour it off into a stainless steel bowl.
11. Continue to render the breasts until skin is crisp and there is no more fat being released.
12. Turn the breasts over  and cook for a minute. Place the skin side down on a parchment lined baking sheet.
Note: You can do this a day ahead and cover the duck with plastic wrap in the fridge.
13. To finish the duck: Pre-heat the BBQ to medium high.
14. Place the duck flesh side down on the BBQ for 5 minutes, turn the heat off under the duck. Close the lid of the BBQ and cook for 8 minutes.
15.  Lift the lid and flip the duck so it is skin side down on the grill. Cook for 3 minutes, or until the skin is crisp.
16. Remove from the duck from the BBQ.  Let rest for 5 minutes and thinly slice the duck breast. Serve with the sauce.

Note: the duck will be medium rare it is perfectly fine to eat duck this way.


Cart

Update Cart
{{ item.title }}

{{ item.title }} {{ item.price | shopify_money }} Qty: {{item.quantity}}

Total

{{ cart.total | shopify_money }}

Checkout