Pan-Grilled Paillards Of Duck
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
48
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Pull skin off duck and thinly slice skin, then cook skin with water in a 10- to 12-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and cracklings are browned and crisp, about 15 minutes
2
Drain in a sieve set over a bowl and reserve rendered fat
3
Spread cracklings on paper towels to drain
4
Remove tender from underside of each breast half if attached and reserve for another use, then trim silver membrane from each breast half
5
Halve each breast half horizontally to make a total of 4 thin pieces
6
Gently pound each piece between 2 sheets of plastic wrap to an even 1/4-inch thickness with flat side of a meat pounder or with a rolling pin
7
Heat grill pan over moderately high heat until hot but not smoking
8
While pan is heating, stir together salt, ginger, pepper, curry, and cinnamon in a small bowl
9
Sprinkle each duck paillard with 1/2 teaspoon spice mixture per side and lightly brush with some rendered duck fat
10
Grill duck, turning over once, 3 to 4 minutes total for medium-rare, then transfer to a cutting board and let stand, loosely covered with foil
11
While paillards stand, lightly brush orange slices with some rendered duck fat, then sprinkle with remaining spice mixture
12
Grill orange slices, turning over once, until just warmed through and grill marks appear, about 1 minute total, then transfer with duck to a platter
13
Season cracklings with salt and pepper and sprinkle over duck and oranges
14
Pull skin off duck and thinly slice skin, then cook skin with water in a 10- to 12-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and cracklings are browned and crisp, about 15 minutes
15
Drain in a sieve set over a bowl and reserve rendered fat
16
Spread cracklings on paper towels to drain
17
Remove tender from underside of each breast half if attached and reserve for another use, then trim silver membrane from each breast half
18
Halve each breast half horizontally to make a total of 4 thin pieces
19
Gently pound each piece between 2 sheets of plastic wrap to an even 1/4-inch thickness with flat side of a meat pounder or with a rolling pin
20
Heat grill pan over moderately high heat until hot but not smoking
21
While pan is heating, stir together salt, ginger, pepper, curry, and cinnamon in a small bowl
22
Sprinkle each duck paillard with 1/2 teaspoon spice mixture per side and lightly brush with some rendered duck fat
23
Grill duck, turning over once, 3 to 4 minutes total for medium-rare, then transfer to a cutting board and let stand, loosely covered with foil
24
While paillards stand, lightly brush orange slices with some rendered duck fat, then sprinkle with remaining spice mixture
25
Grill orange slices, turning over once, until just warmed through and grill marks appear, about 1 minute total, then transfer with duck to a platter
26
Season cracklings with salt and pepper and sprinkle over duck and oranges
27
*Available at the butcher section of many supermarkets and D'Artagnan (800-327-8246)
28
*Available at the butcher section of many supermarkets and D'Artagnan (800-327-8246)