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GRILLED PEKIN DUCK




Source of Recipe


Rocco DiSpirito


List of Ingredients




4 White Pekin duck breasts, fat removed and trimmed of any silver skin

1/4 cup fennel seeds, ground finely in spice grinder

Leaves from 10 sprigs lemon thyme, finely chopped

Salt and pepper

Recipe



In a small bowl, combine fennel seeds and chopped lemon thyme. Season both sides of duck breasts with salt and pepper. Sprinkle an even coating of the spice mixture on both sides of breasts and gently pat it on so it adheres to meat.

Put duck breasts in individual sous vide bags, or triple wrap with Saran wrap. Submerge sealed bags in 128 degree water for about 30 minutes, or until breasts reach an internal temperature of 115F (medium rare) to 160F (well done).

Remove bags from water and take out breasts. Quickly sear breasts on a preheated grill. Be careful not to overcook while grilling as breasts have already been cooked in vacuum seal method. Slice and serve with Summertime Risotto.

Serves 4.