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Dallas BBQ recipes and reviews

Anise Duck Breast

Prep: 5 minutes (plus 10 minutes for sauce and rub)
Rest before grilling: 2 to 24 hours (optional)
Grill: 4 to 6 minutes.

– Long-handled tongs.

Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

– Duck should be cooked medium-rare because the meat is already firm and flavorful, like steak. It should still be rosy when you cut into it at the table.

2/3 cup Hickory Orange-Anise Rub
4 boneless, skinless duck breast halves
Oil for coating grill grate
2 tablespoons olive oil
½ cup Plum Ketchup
3 tablespoons butter
¼ teaspoon ground black pepper.

1. Scatter the rub all over the duck breasts, patting it in with your fingers. Cover and refrigerate for 2 hours or overnight if you have the time (this intensifies the flavors). Or let stand at room temperature while you heat the grill.
2. If refrigerated, bring the duck to room temperature before grilling, about 30 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Coat the duck breasts all over with the olive oil and put them on the grill. Cover and cook for 2 to 3 minutes per side for medium-rare (about 140°F on an instant-read thermometer). If your grill has a temperature gauge, it should stay at around 450°F.
5. Remove the duck breasts to a platter or plates, cover loosely with foil, and let rest for 5 minutes.
6. Meanwhile, heat the Plum Ketchup in a small saucepan over medium heat. Reduce the heat to low and stir in the butter and pepper until the butter is melted.
7. Thinly slice the duck on the diagonal and serve drizzled with the plum sauce.

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Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your Dallas BBQ catering needs


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