Big Green Egg Seared Duck Breast with Cherry Port Sauce
This recipe focuses on the essential Grilling by Feel technique for rendering duck fat to achieve a steakhouse-quality crust. By using a cast iron skillet on the Big Green Egg, you create the perfect wood-fired environment to transform simple ingredients into a gourmet masterpiece.
Servings: 4
Equipment
- 1 Cast Iron Pan
Ingredients
The Duck Ingredients:
- 4 Large duck breasts approx. 6–8 oz each
- 2 tbsp Kosher salt
- 1 tsp Fresh cracked pepper
- 1 tbsp Butter
The Cherry Port Sauce Ingredients:
- 1 cup Fresh or frozen dark cherries pitted
- 1/2 cup Tawny 20-year Port
- 1/4 cup Chicken stock
- 2 tbsp Shallots finely minced
- 1 tbsp Honey
Instructions
- Prep: Use a sharp knife to score a crosshatch pattern into the duck fat without piercing the meat.
- Season: Pat the duck breasts bone-dry with paper towels and apply a generous layer of salt and pepper.
- BGE Setup: Stabilize your Big Green Egg at 400°F for direct cooking and preheat a large cast iron skillet.
- The Drop: Melt the butter in the hot pan and lay the four duck breasts skin-side down immediately.
- The Render: Maintain steady heat for 10 minutes with the skin-side down to melt the fat and create a crisp crust.
- The Flip: Turn the breasts over once the skin is mahogany-brown and sear the meat side for 5 minutes.
- The Pull: Remove the duck from the pan at 130°F and let it rest on a warm plate for 10 minutes.
- The Fond: Pour off all but two tablespoons of the rendered fat and sauté the shallots until translucent.
- The Deglaze: Add the cherries, port, chicken stock, and honey to the hot pan while scraping the bottom.
- The Reduction: Bring the sauce to a boil and simmer for 10 minutes until it becomes a thick, glossy glaze.
- The Service: Slice the duck into thin medallions, fan them on a plate, and drizzle with the warm cherry sauce.