Grilled Duck, with Peach Chutney

Best done with fresh duck, but frozen will work in a pinch.
Via Cooks' Illustrated.
Yield: serves 8

Peach Chutney

  1. 3T vegetable oil
  2. 1 large red onion, diced
  3. 4 peaches, chopped
  4. 1 habanero, minced
  5. .5t ground ginger
  6. .125t ground allspice
  7. .125t ground clove
  8. .5c light brown sugar
  9. .5c red wine vinegar
  10. 2T fresh mint, chiffonade
  2. Cook onion in oil, over medium heat, until soft, 7m.
  3. Add peaches, cook until soft, 4m.
  4. Add habanero, ginger, allspice, clove, let cook 1m.
  5. Add sugar and vinegar, bring to simmer.
  6. Reduce heat to low, simmer until thick and syrupy, 9m.
  7. Remove to bowl, let cool to room temperature.
  8. Mix in mint.
  9. May be kept refrigerated in airtight container for several days.

Grilled Duck Breasts

  1. 4 (~12oz) duck breasts, whole, boneless
  1. Split breasts, trim excess fat and skin. Leave a one-to-two-inch-wide stripe of skin down centers.
  2. Score remaining skin with half-inch diamond pattern.
  3. Season with salt and pepper.
  4. Preheat grill on high for 15m, until very hot. Scrape grate clean.
  5. Reduce heat to medium-high, grill breasts skin-side-down, covered, about 8m, until skin is browned and crisped.
  6. Flip breasts with tongs, grill another 3-4m, until medium-rare. (140F in thickest center)
  7. Remove breasts to platter, tent with foil, rest for 5m.
  8. Slice each breast diagonally into eight pieces, fan on plate, top with chutney, serve immediately.