Chimichurri Moulard Duck Breast
2 - 4 ppl
1 DUCKCHAR Moulard Duck Breast
Salt (to taste)
Pepper (to taste)
1/4 cup chopped cilantro
1/4 cup chopped parsley
4 garlic cloves
2 tablespoons oregano
3 teaspoons crushed red pepper
1/2 teaspoon cayenne pepper
3 tablespoons red wine vinegar
1/2 cup olive oil
Step 1 - Combine cilantro, parsley, garlic, oregano, crushed red pepper, and vinegar in food processor. Salt and pepper to taste.
Step 2 - Add blend to olive oil and let sit for 25 min.
Step 1 - Score skin. Just be sure not to cut into the meat. Season both sides with salt and pepper.
Step 2 - Cook DUCKCHAR Moulard Duck Breast to desired doneness on grill. Place duck on top rack or over indirect heat skin side down. Beware of flames.
Medium rare*: about 6 min.
Done: about 9 – 10 min.
Step 3 - Flip and cook skin side up.
Medium rare*: about 3 min or until internal temperature reaches 135° F.
Done: about 5 min or until internal temperature reaches 165° F.
Step 4 - Cover DUCKCHAR Moulard Duck Breastloosely with foil (4 min). Cut into thin slices. Top with chimichurri and serve.