Chef Howard Foer, CEO of Poplar Springs, The Inn Spa, and Joe David, author of Gourmet Getaways, discussed different ways to cut and grill duck in order to make grilling easier.
Grilled Duck
1 duck, cleaned, cut into parts
Ginger and lemon grass to taste
Marinate the duck in the ginger and lemon grass. Refrigerate for several hours before grilling. During the last few minutes of grilling, brush some Peach and Coffee BBQ Sauce over the duck, and serve, when completely grilled, with extra sauce on the side.
Peach and Coffee BBQ Sauce
10 whole peaches, peeled and cut; discard pit
1 medium onion roughly chopped
2 tablespoons ground coffee in coffee filter and cheese cloth
1 stick cinnamon
1 tablespoon ground coriander
1 teaspoon cumin
½ teaspoon red pepper flakes
1 cup red wine vinegar
1 teaspoon salt
Peel peaches and remove meat. Place the onions and peach meat in a little extra virgin olive oil with a sachet of cinnamon and coffee. Simmer until reduced by about half.
Once reduced remove temporarily the sachet of coffee and cinnamon. Use a hand emersion blender to puree the mixture. Add sachet with cinnamon and coffee to the mixture. Heat until the thickness covers the back of a spoon.
Chill and serve as you determine.
Yield: 1½ quarts
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