Grilled Duck Ham
Recipe by Chef Scott Romano. Recipe featured in the April/May 19 issue.
INGREDIENTS
(Serves 15)
- 15 duck breasts, cleaned and prepared
- 1 cup Kosher salt
- ½ cup brown sugar
- ½ cup honey
- ½ cup molasses
- 3 star anise
- 10 garlic cloves, smashed
- 10 fresh thyme sprigs
- 5 whole cloves
- 1 cinnamon stick
- 1 tablespoon mustard seed
- 1 teaspoon red pepper flakes
- ½ gallon hot water
- ½ gallon cold water
- Pink Peppercorn Salt, recipe following
- Rosemary Butter, recipe following
- Elderberry Bourbon Sauce, recipe following
For the Pink Peppercorn Salt
- 1 ½ cups Kosher salt
- 1 navel orange
- 3 sprigs rosemary, fresh
- ½ cup granulated garlic
- ½ cup granulated onion
- ⅛ cup black pepper, fresh ground
- ¼ cup pink peppercorn, coarse ground
- ½ tablespoon paprika
- ½ teaspoon celery seed, fresh ground
For the Rosemary Butter
- 1 pound unsalted butter
- ¼ cup garlic cloves
- 3 each fresh rosemary sprigs
- 5 each fresh thyme sprigs
- 1 tablespoon black peppercorns
- 1 tablespoon fennel seed
- 1 tablespoon Kosher salt
For the Elderberry Bourbon Sauce
- 2 cups fresh elderberries
- 1 ½ cups bourbon
- 1 tablespoon Tabasco
- 1 tablespoon brown sugar
- 1 tablespoon fresh thyme, leaves only, no stem
- 1 tablespoon fresh garlic, minced
- 1 teaspoon chili flakes
- 1 teaspoon orange zest, finely grated
- 2 teaspoons Kosher salt
- 2 tablespoons unsalted butter
TO PREPARE:
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In a large stock pot, mix together all the ingredients except the duck breasts and the cold water, and bring to a boil.
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Remove from the heat and stir in the cold water. Let the brine sit until it is at room temperature.
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Place the cleaned duck breasts into the brine, and soak for 12 hours.
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Remove the duck from the brine and pat dry with a paper towel.
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Combine all ingredients for the Pink Peppercorn Salt, using this to season the duck breast.
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Grill the duck breast on medium heat, skin-side down, occasionally basting with Rosemary Butter for 3 to 5 minutes depending on the size of the breast. Flip the duck over, occasionally basting with the Rosemary Butter for another 3 to 5 minutes or until medium rare.
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Let the duck sit for 10 minutes before slicing.
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For the pink peppercorn salt:
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Preheat the dehydrator at 170F. Using a peeler, remove the zest from the oranges and place zest and the rosemary into the dehydrator. Dry orange zest and rosemary for 12 hours.
- After drying, using a spice grinder, grind the orange zest and rosemary separately into a powder.
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In a medium mixing bowl, place 1 tablespoon rosemary powder and one half tablespoon orange zest powder. Add remaining ingredients and mix well.
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For the rosemary butter:
Mix all ingredients together in a medium saucepan. On medium heat, bring the butter to a simmer, stirring occasionally, for 4 to 5 minutes. Remove from the heat. Use butter to lightly baste game meat while grilling.
For the Elderberry Bourbon Sauce
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- In a small saucepan over medium heat, sauté the minced garlic in the unsalted butter. Add the bourbon and slowly reduce the bourbon by half.
- Add the remaining ingredients. Simmer until the elderberries become soft and the sauce starts to thicken slightly.
Chef’s Note: If you’re not using immediately, place them in an air tight container in the fridge and warm them up when you are ready to use. Stays fresh for 1 week if kept this way.
TO SERVE:
Place the duck onto plates and serve with the Elderberry Bourbon Sauce.
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