Grilling duck breast

[kpurvis]

I love the method for grilled boneless duck breast from Cook's Illustrated grilling book: Cut away all but about a 1 inch wide strip of the skin, so you don't overwhelm the coals with dripping fat, grill it skin-side down for 8 minutes, then turn it and grill several minutes longer. It's great, with just enough crispy skin left on.

My question: I want to dress it up a little, and I keep thinking that pomegranate molasses might make a good flavor as a baste. But it's so sweet and sugary. I'm trying to think of what I could mix with it to make a good marinade/baste. Anybody have any thoughts?

[Really Nice!]

...it's so sweet and sugary. I'm trying to think of what I could mix with it to make a good marinade/baste. Anybody have any thoughts?

I would cut it with an acid, such as champagne vinegar or a citrus juice. Experiment a little and see what you like.

Also, bitterness diminishes the perception of sweetness. Maybe a little brewed coffee will help.

[hedgehog]

I'm wondering what brand of

pomegranate molasses you are using. The imported Cortas brand from Lebanon is a perfect blend of sweet and sour while the kind produced in California is just plain sweet. Try adding a little lemonjuice to bring the sweet and sour into balance.

if the results don't do it for you, the cortas brand is available at any middle eastern grocer and costs very little..

[jmcgrath]

I love the method for grilled boneless duck breast from Cook's Illustrated grilling book: Cut away all but about a 1 inch wide strip of the skin, so you don't overwhelm the coals with dripping fat, grill it skin-side down for 8 minutes, then turn it and grill several minutes longer. It's great, with just enough crispy skin left on.

My question: I want to dress it up a little, and I keep thinking that pomegranate molasses might make a good flavor as a baste. But it's so sweet and sugary. I'm trying to think of what I could mix with it to make a good marinade/baste. Anybody have any thoughts?

I wouldn't use it as a baste, the sugar will burn. It would be better as a finishing sauce. In the last few minutes of cooking, move the duck breasts from over the coals, sauce, and allow to set.

Jim

[kpurvis]

Thanks, all. I'll let you know how it goes.

[kpurvis]

I have Cortas, Hedgehog. Thanks for pointing that out, though. I didn't know to watch for inferior brands. Just dumb luck that Cortas is what my local Mideast market carries.

I made a mixture with about 2 tablespoons Cortas pomegranate molasses, 2 teaspoons cider vinegar and 2 teaspoons soy sauce, then brushed it on so didn't get enough to cause too much charring. I did have some flaming problems, but that was more because I had to use a smaller grill than my usual one (the wet/cold spring weather won't let go around here and it was too wet to work on my big grill, so I used a smaller portable grill that put the rack much closer to flames than usual.)

The flavor was good, but not so much better that I'd do it again. Plain grilled duck breast, using the method I described above, is just fine the way it is. One bonus of that method: I sliced up the skin I trimmed away, pulled some duck fat out of the freezer, and made a little batch of duck cracklings. I could have sprinkled them on salad, of course, but: I have no restraint. So I just ate them while I was grilling.