Duck breasts are butterflied and soaked in 2 changes of salted water. Then into a brine of orange juice, ground cloves, allspice, ginger, black pepper, salt and some soy.
Three days later they are grilled to medium rare.
Sauce is OJ, healthy shot of Grand Marnier, ground cloves, ginger, spring of rosemary, garlic, 2 beef bullion cubes, cardamon..simmered and reduced then finished with butter to make the sauce. I eyeball it to taste.
Filet breast and butterfly. Then soak in a couple changes of salted water. Then soak in a mild saltwater with the juice and zest of a whole lemon for a couple days. stirring daily or more.
Grill and serve with a Thai peanut sauce.
I make my own but here is the food networks.
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
2 tablespoons extra-virgin olive oil, divided
2 pounds duck breast fillets, diced to bite size, divided
Salt and pepper
2 teaspoons poultry seasoning, divided
1 1/2 pounds diced andouille sausage, divided
3 tablespoons butter
4 ribs celery, chopped
2 green bell peppers, seeded and chopped
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 tablespoons to 1/4 cup hot pepper sauce (for mild to moderate heat..I use BullCook's Swampfire! - cause I can...you use what you got )
1/4 cup all-purpose flour
1 quart chicken stock or broth
3 cups chopped okra, fresh - or defrosted frozen baby okra
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes, in puree
1 tsp. dried thyme
green onions, thinly sliced on an angle
2 1/2 cups rice, cooked
Soak diced duck at least overnight in milk and water with some vinegar added.
Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon of the olive oil, and 1 pound of the diced duck. Season with salt and pepper and sprinkle on half of the poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer duck and sausage to a dish and repeat with remaining duck and sausage, remembering to season again as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, duck and sausage to the boiling broth, then stir in your tomatoes and thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo over rice, dust with file' and sprinkle with green onions to garnish. Enjoy!