A rich, fragrant dish, these duck breasts are perfumed with the aromatics of southwest France, then grilled to crisp the fatty skin. Served sliced and fanned over tender baby greens lightly dressed with citrus vinaigrette, this is a wonderful dish to serve as a first course or as a light main course.
Recipe information
Yield
serves 6 as a main course
Ingredients
Preparation
Step 1
Put the herbs and spices in a spice grinder and spin until very finely ground. In a small bowl, combine the orange zest and the ground herbs and spices.
Step 2
Cutting only through the skin and fat, score the duck breasts with 5 diagonal lines about 1 inch apart, cutting just deep enough to slice the skin but not the flesh. Rub both sides of the duck breast with the herb mixtures, spreading it evenly and working some into the score marks on the skin side. Use now, or wrap in plastic wrap and refrigerate for up to 1 day, which will improve the flavors.
Step 3
Prepare a hot fire (450° to 475°F) in a wood-fired grill. If refrigerated, remove the duck and let stand at room temperature for 30 minutes before cooking. Lightly salt the duck breasts.
Step 4
Grill the duck over direct heat, skin sides down, for 3 minutes, until just caramelized. Have a water sprayer handy to reduce possible flare-ups from the duck fat. Transfer, skin sides down, to a cast-iron skillet. Place to the side of the grill, away from direct heat, and cook for 8 minutes, or until very rare. Drain off any duck fat and turn the breasts over. Cook for 3 to 4 minutes for medium-rare. Remove from the heat, loosely tent with aluminum foil, and let rest for 5 minutes. Transfer to a carving board and cut on the diagonal into 1/4-inch-thick slices.
Step 5
Whisk the olive oil into the orange juice in a small bowl and add salt and pepper to taste. Just before serving, toss the baby greens in the vinaigrette and divide among 6 plates. Top each with 3 slices of duck. Drizzle the duck with any remaining vinaigrette.
