CHEF ANGELIA HIGHSMITH | SERVES 4
This recipe is published in the June/July 18 issue.
- 4 duck breasts
- Sundried tomatoes in oil, julienned
- Salt and pepper, to taste
- Blackberry Chipotle Barbecue Sauce (recipe following)
- Pound each duck breast out to about 1/8-inch thick, and season each with salt and pepper.
- Place a generous amount of sundried tomatoes along one side of each breast. Roll up the duck breast, securing each with at least two toothpicks.
- Take the tomato oil and rub onto outside of the duck breasts.
- Grill until duck is medium rare over medium-high heat.
FOR THE BLACKBERRY CHIPOTLE BARBECUE
(Yields approximately 5 cups)
- 3 cups ketchup
- 2/3 cup apple cider vinegar
- 6 tablespoons Worcestershire
- 1/2 cup molasses
- 1/2 cup honey
- 7 tablespoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
- 1/4 teaspoon liquid smoke
- 1/4 cup blackberry juice
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground chipotle pepper
TO PREPARE Blackberry chipotle barbecue:
- Place all ingredients in a saucepan. Bring to a simmer on medium low heat, and cook for at least 30 minutes. Serve sauce on the side next to the duck.In a small saucepan, whisk together soy sauce, honey, and chili garlic paste. Let simmer over low heat to thicken about 10 minutes. Set aside.
Chef’s Note: If you prefer a standard barbecue sauce for this or other dishes, simply leave out the last four ingredients of the barbecue sauce.
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