May 7: Spicy Garlic Duck Breast
So tender they melt in your mouth -- these duck breasts have the perfect amount of seasoning -- and they can be cooked on the grill in the summer or roasted during the winter months.
2 teaspoons dried thyme leaves 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper 3/4 teaspoon cayenne pepper 12 (7.5 ounce) Maple Leaf Farms roasted garlic marinated boneless duck breast filets, thawed if frozen.
Directions 1. Combine thyme leaves, salt, pepper and cayenne pepper in a small bowl; set aside. 2. Drain duckling; pat dry with paper towels. Score the skin of the duck breasts taking care not to puncture the meat (see glossary). 3. Heat a large skillet over medium heat until hot. Place 4 duck breast halves in skillet skin sides down. Sprinkle 1/3 of the spice mixture over meaty sides of duck. Cook 8 minutes or until skin is crisp and golden brown. Turn duck; continue cooking 3 minutes. 4. Transfer duck to a plate; carefully pour off drippings from skillet into a jar with a tight fitting lid. 5. Repeat twice with remaining duckling and spice mixture. 6. Refrigerate the spicy flavored drippings for another use. 7. At this point, duck may be covered and refrigerated up to 8 hours before grilling or roasting. Let stand at room temperature 30 minutes.
Summer version (grilled): Prepare charcoal or gas grill. Place partially cooked duck skin sides down on grid over medium coals. Grill on a covered grill 5 minutes. Turn duck; continue to grill covered until internal temperature of duck registers 160 degrees. Transfer duck to serving plates. Makes 12 servings.
Fall version (roasted): Heat oven to 375 degrees. Place partially cooked duckling skin sides up in a jelly roll pan or roasting pan. Bake 12 to 14 minutes or until internal temperature of duck reaches 160 degrees. Transfer duck to serving plates. Makes 12 servings.