Spice-Rubbed Duck Breasts With Plum Sauce

Submitted by ratherbeswimmin

"Weber's Big Book of Grilling"

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Serves: 4

ingredients

• Rub

• 1 teaspoon dried thyme
• 1 teaspoon minced garlic
• 1 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon mace

• Duck

• 4 boneless muscovy duck breast halves (7-8 oz. each and 1/2 inch thick)

• Plum Sauce

• 1 cup plum jam or 1 cup plum preserves
• 2 tablespoons cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon grated fresh ginger
• 1⁄8 teaspoon sesame oil
• ground cloves (a pinch)

directions

1. Make the rub: in a bowl, combine all the rub ingredients; set aside.
2. Use a sharp knife to trim excess fat from the duck breasts; if skin is very fatty, trim it to a thickness of ¼ inch.
3. Score the skin in a diamond pattern.
4. Coat both sides of the breasts evenly with the rub; cover with plastic wrap and marinate at room temperature for 30 minutes or in the refrigerator for up to several hours.
5. Make the plum sauce: in a small saucepan over medium heat, stir the plum jam until liquefied and bubbling, 3-4 minutes.
6. Add in the remaining sauce ingredients; cook and whisk frequently until smooth, about 2 minutes.
7. Let the sauce cool to room temperature before serving.
8. Grill the breasts, skin side down over Direct Low heat, until the internal temperature reaches 160°, 11-13 minutes, turning once halfway through the grilling time.
9. The juices should be slightly pink, the skin golden brown and crisp.
10. Remove from the grill and let rest 3-4 minutes.
11. Slice thinly on the bias and serve warm with the sauce.