Directions: |
Directions:Fire up your grill and preheat for a hot fire, at least 450°F.
Wash meat in cold water and pat dry. With sharp knife, score the skin through, just to the fat layer, in a crosshatch pattern. Flip over (skin down) and apply a generous layer of Dizzy Pig Tsunami Spin rub. After the seasoning has set up (5 or 10 minutes) flip over so the skin is up, and shake a lighter even layer of Tsunami Spin.
When grill is hot, put duck breast on skin down on a clean grate. Keep a close eye on it as the fat can quickly catch fire and scorch your breast. I watch through the top vent of my cooker, and when I get a flare up I close the vents until the flame goes out. In less than 5 minutes you should have developed a nice brown crust with a little bit of char. It makes sense to cook in small batches, 1 or 2 at a time, to reduce flare ups from fat.
Flip over skin up once you get the brown color you want. Take it as far as you can on the skin side to render out as much fat as possible (watch for flames!) without charring it black. Go a few more minutes on the second side, being careful not to overcook.
Good duck breast is best served rare to medium rare…pull it off at 130-135°F internal temp, and usually get a carryover to 140°F during the rest. The hotter you cook, the more the internal temperature will rise after removing from heat. Let duck breast rest on a cutting board for five minutes.
Slice with a very sharp knife against the grain so each slice has a piece of skin and fat (yummy fat). |
This recipe for Seared Tsunami Duck Breast is from