Duck breasts are grilled fast, and their full-flavored meat is a great match for Hank’s Signature Seasoning. We’re grilling some endives also, they lend themselves well to open fire cooking.
Servings 3 people
Ingredients
- 2 duck breasts (12-13 oz each
- 2-3 tbsp Hank’s Signature Steak Rub
- 4 endives
- 4 tbsp olive oil
- flaked sea salt
- 4 tbsp unsweetened lingon berries
Instructions
- The duck breasts don’t need prepping, just pat them dry with a paper
towel. Apply an even layer of rub on both sides, and leave them on a
plate in the fridge overnight.
- When grilling duck the same rules apply as for other poultry. We grill at a higher temperature to get crispier skin.
- Fire up your grill, prepare it for indirect grilling. Have it running at 320° – 340° F. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear. Place the meat on the indirect side and close the lid. Add some wood chunks for smoking on the glowing embers.
- The duck breasts are done when their internal temp is 140-144° F (60-62°
C). Do NOT let them go higher than that. If you do, they turn chewy.
Use a good digital thermometer to check. Remove them and let them rest for 5 minutes before serving. When serving, cut thin slices across for a nice presentation. - While the duck breasts are resting, cut the endives in halves
lengthwise. Apply a liberal amount of olive oil and grill them over high
direct heat for 1 minute per side.
- Move from grill to plate immediately and sprinkle with flaked sea salt. Add a table spoon of lingon berries and enjoy.
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