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Otter Tail Country Tourism

Monday, February 28, 2011

Recipe: Grilled Duck with Mustard and Beer Sauce

Ducks UnlimitedImage via Wikipedia

Looking to clean out your freezer of some extra duck or pheasant meat? Here’s a great recipe that I stumbled across in one of our many many magazines that show up at our door daily. It came from the most recent Ducks Unlimited magazine and seems to look quite appetizing. The preparation time is only about 15 minutes as well as the cooking time, so this shouldn’t take too much time away from your evening.

Grilled Duck with Mustard and Beer Sauce

The ingredients needed include:

4 large duck breasts or split halves (skin can be on or off)

Rub ingredients

¼ cup kosher salt
¼ cup light brown sugar
1 tablespoon each of paprika, onion powder, garlic powder
1 teaspoon dried rosemary leaves
½ teaspoon of each powdered sage and black pepper
Combine ingredients and store in a tight fitting container.

Sauce ingredients:

3-4 tablespoons meat rub (either your own or a commercial brand)
2 tablespoons olive oil
1 tablespoon butter
¼ cup onion, finely minced
1 garlic clove, finely minced
1 teaspoon fresh rosemary leaves, minced (or substitute ½ teaspoon dried
rosemary leaves)
1 12-ounce beer (nonalcoholic if desired)
1 cup chicken broth
1 cup whipping cream
¼ cup Dijon mustard
Salt to taste
Dash Tabasco

Ok now onto the fun stuff!

Step 1:
Rub duck evenly with rub mixture. Cover and refrigerate for 6 to 24 hours. For more pronounced flavor, wrap tightly with plastic wrap during refrigeration. Allow the meat to rest at room temperature for 10 minutes before grilling.

Step 2:
To prepare sauce. Melt butter in a saucepan over medium heat. Add onion, garlic, and rosemary and sauté for 3 to 4 minutes. Add beer, increase heat to medium-high, and reduce liquid to about ¼ cup. Add broth and cream, bring to a boil, and reduce liquid to 1 cup. Stir in mustard and season with salt and Tabasco to taste.

Step 3:
Place duck on a medium-hot, well oiled grill and cook for 3 to 4 minutes per side (for medium rare) or to desired doneness. Allow to rest for 5 minutes, and then slice the meat across the grain into ½ -inch-thick pieces. Arrange the slices over grilled vegetables, rice or potatoes and spoon sauce over.

This recipe serves four people and can easily be doubled. It would be a great thing to start at home and take to the cabin for a weekend. I haven’t had a chance to try it out yet so let us know how it goes in the comments below! Also leave your delicious recipes to share! Happy cooking!

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