We grilled muscovy duck breast on our Santa Maria BBQ Grill a few nights ago. The duck breast was so thick and really beautiful looking. We got it from McCall's Meat and Fish.
I seasoned the breast with only salt and pepper. It was let rest in the fridge for one day, brought back to the room temperature, and put on the medium+ heat on the grill over mesquite charcoal. I grilled it about 8 minutes each side. The sizzle from the skin sounded so nice. I checked the doneness with my finger...when the meat felt bouncing back easily, I pulled it off the grill and let it rest (covered with the aluminum foil) for about 10 minutes.
Yes! The meat was perfect medium-rare! It tasted so juicy, and succulent. Again, with the aroma of charred mesquite, the meat was so flavorful that it tasted beautifully without any sauce. But, since I still had some leftover creme fraiche, I made a quick creamy wasabi sauce and served with the meat.
We enjoyed the grilled duck so much!
