Chimichurri Moulard Duck Breast
Serves 2 - 4 ppl. Prep time: 20 min. Cook time: 10 min.
TIP: we love DUCKCHAR Moulard Duck Breast cooked medium rare*
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.
*DUCKCHAR Moulard Duck Breast is raw meat. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. USDA recommends cooking duck to a safe minimum internal temperature of 165° F.