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Grilled mallard buck breast

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Long before restaurants made moullard duck breast trendy, hunters have known the irresistable taste of grilled duck breast, usually cooked rare. Farm raised moullard breasts are of course much larger, being raised primarily for their size but no outdoorsman will bother comparing the difference in taste between farm-raised and wild duck. Because one shouldn't compare apples with oranges. Serve with garlic mashed potatoes with a little orange zest swirling into it while mashing and collard greens, steamed and sprinkled with vinegar, salt and pepper. Combine orange juice and stock in a medium sauce pan over medium-high heat. Reduce by one-half, about minutes, uncovered.
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How to Grill the Perfect Duck Breast

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A Duck Dinner - Green Mountain Grills

The secret to cooking duck perfectly is in slow-roasting, and the best place to do that is on the grill or in the smoker. Before you get started cooking a duck, there are key points you should know. Duck doesn't cook like chicken, and it doesn't taste like chicken. Duck is entirely dark meat—even the breasts—and duck has a thick layer of greasy fat that you certainly don't want to eat. Ideally, a cooked duck has little or no fat left in it, and the skin is thin and crispy. The most important part of cooking a duck is to get rid of that fat. There are several strategies for doing this, like steaming the duck over boiling water for about 20 to 30 minutes.
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Smoked mallard salad with crispy duck heart croutons, clementine and cranberry relish

There are usually two ways to tackle duck - remove the breast fillets and cook them pink, remove the legs and confit them. Alternatively you can roast the whole bird slow, low and crispy, only to be afterwards shredded and wrapped in pancakes, Chinese style. But the bird can actually be roasted whole or in quarters until pink. I spent a lovely summer a few years ago in Languedoc and passed numerous mealtimes in a great eatery called De La Grille. They did just a few things and did them well - salads, a whole grilled cuttlefish, simple pizzas and my favourite grilled duck.
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Duck is one of my favorite foods. Duck breasts, however, are a very different story; we probably eat them for dinner once a week at home. Eaten without the skin, duck breasts are as lean as white-meat chicken or turkey. They also contain more iron per serving than most other poultry, and even some cuts of beef. Duck breasts are as easy to cook as steak and can be prepared in 15 to 20 minutes.
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