Prep time
15 min

Serves
 4 - 6 ppl

Cook time
1 hr


Ingredients

1 DUCKCHAR Moulard Duck Breast
Salt
Pepper
2 large eggs
3 tablespoons vegetable oil
2 cups low-fat buttermilk
1/2 cup shredded cheddar cheese
1 3/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon sugar
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 jalapeño minced
1/4 cup balsamic vinegar
1 cup red wine
1 cup chicken or duck stock
1/4 cup brown sugar
3 sprigs rosemary
2 cups raspberries
4 tablespoons water
4 tablespoons cornstarch
1/3 cup powdered sugar

Cooking Directions

Note: recipe from our friend, Rusty Ducworth.

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. Place duck on top rack or over indirect heat skin side down. Beware of flames.
Medium Rare*: about 6 min.
Well 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.
Well Done: about 5 min or until internal temperature reaches 165° F.

Cover DUCKCHAR Moulard Duck Breast loosely with foil and let sit for 5 minutes. Cut and serve.

WAFFLES
Step 1 - Preheat your cast iron waffle iron to 400 degrees on the Big Green Egg over direct heat.

Step 2 - Prepare waffle batter. Whisk together flour, cornmeal, baking powder, sugar, salt, cumin, chili powder and garlic powder. Add jalapeño, buttermilk, vegetable oil, and eggs and mix well. Stir in cheddar cheese.

Step 3 - Pour 1/2 cup of batter into waffle maker and cook until golden brown (8-10 minutes). Repeat until you have used all of the batter.

RASPBERRY CREAM SAUCE
Step 1 - Add the balsamic vinegar and red wine to a preheated pan on medium high heat.  

Step 2 - Cook mixture until it is reduced in half. Add stock and reduce by half once more.

Step 3 - Add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish and set aside.

Step 4 - In a large skillet on medium high heat, add the sauce, cornstarch, water and powder sugar. Continuously whisk until the mixture is  blended and the sugars and starch dissolved.

ASSEMBLY
Assemble Waffles, Duck, Raspberry Sauce and Enjoy!


Get the Duck

DUCKCHAR Moulard Duck Breast

 
 DUCKCHAR MOULARD duck breast
buy