Grilled duck with apple and sage from New Native Kitchen: Celebrating Modern Recipes of the American Indian (page 186) by Freddie Bitsoie and James O. Fraioli

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Notes about this recipe

  • Barb_N on January 04, 2022

    This was the crowning dish of our ‘end of holidays’ meal. I purchased 2 thighs and 2 breasts as whole duck was not available. Instead of grilling I used cast iron on stovetop and in oven. It was a bit of a 3 ring circus to cook- confit the legs for 90 minutes, add apples half way through; sear duck breasts stovetop last minute until fat rendered (and poured off, avoiding 3d degree burns and a little dog underfoot), then a brief sear of the meat side then into the oven for a few minutes. This is definitely the best way to get duck breasts that are rare/med rare- a disappointment I’ve had when cooking whole duck. The trade off is there is little extra meat and no carcass for making stock. I used cooking directions from online site ‘Duckchar’, the timing was perfect.

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