This is a tasty recipe that combines both coffee and rum on a marinade not only suitable for duck, but for pork as well. Planning ahead is required.
- (4) 6 oz. Duck Breasts, cleaned and fat removed, scored
- 12 oz darker roasted coffee
- 8 oz dark rum
- 6 oz spiced rum
- 1 handful of Herbs, Parsley, Thyme, what you have on hand
- 1 1/2 teaspoons Cinnamon, ground
- 3/4 teaspoon Nutmeg, freshly ground
- 2 oz finely ground coffee (see espresso grind photo)
- 2 tablespoons Unsalted Butter
- 2 cups Wild Rice Pilaf, cooked to serve
- 6 oz darker roasted coffee
- 3 oz dark rum
- 1 teaspoon Cinnamon, ground
- 1/2 teaspoon Nutmeg
- Brew 12 ounces of coffee; set aside. Mix 6 ounces brewed coffee, 3 ounces dark rum and 3 ounces spiced rum in a re-sealable plastic bag.
- Combine Rub ingredients in a medium mixing bowl. With a sharp knife, score the duck breast skin. Place into the marinade. MARINATE for 8-12 hours.
- Once the duck has marinated; remove it from the marinade discarding the liquid. Roll breasts in the rub mixture and then place skin side up in the roasting pan and cover with a lid. Roast at 175℉ for one hour. After one (1) hour, remove the roasting pan from the oven and let the duck rest; covered.
- Combine all sauce ingredients in a medium saucepan, bring to a boil, and then turn the heat to a simmer. Reduce the sauce by half, stirring often.
- Remove breasts from the roasting pan. Strain drippings from the roasting pan through a sieve into your sauce ingredients pan. Reduce the sauce with drippings by half, stirring often.
- In a large saute pan, add butter, and once it is melted (and the pan is hot, but butter not burning) add the duck breasts – skin side down. Sauté breasts for 1 minute on each side.
(option 1) Flambé and Sauté
Add two (2) ounces of dark rum and flambe (Optional). Remove breasts from saute pan and place on a bed of Wild Rice Pilaf. Drizzle sauce mixture over each breast just before serving with fresh steamed asparagus or a vegetable medley.
(option 2) Grill
Prepare the grill for direct and indirect cooking/medium heat (350°F-450°F), grill the duck breasts, skin side down first, over direct medium heat, with the lid closed, until the skin is browned and the meat is cooked to your desired doneness, 8-10 minutes for medium-rare, turning once (if flare-ups occur, move the breasts temporarily over indirect heat).
Be careful not to over-cook the breast.
Remove from the grill and let the duck rest. Or for clearer doneness, grill the duck for 5-7 minutes or until a meat thermometer registers 145°F-150°F. for medium doneness. Serve as desired.