Grilled Duck with Rhubarb Cherry Glaze
Cook Time: 1 hour
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Recipe Category: Duck
Keywords: Brown Rice, Poultry, Rice, Meat, <4 Hours
Description:
This Grilled Duck with Rhubarb Cherry Glaze brings together a symphony of flavors, featuring a savory duck glazed with a tangy and sweet rhubarb cherry sauce. The addition of orange zest and juice enhances the glaze, giving it a refreshing citrus twist. The dish is served over a flavorful rice that absorbs all the rich, aromatic flavors from the duck and glaze. For a simplified version of this recipe, you can substitute duck fat with butter or oil, replace the stock with water, and use pre-cut duck pieces instead of whole ducks.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Duck | 5 1/2 lbs |
| Rhubarb | 8 stalks |
| Honey | 3/4 cup |
| Ginger, grated | 1/4 tsp |
| Sage, dried or fresh | 1 tsp |
| Cognac | 1 tbsp |
| Duck fat (or butter) | 1 – 2 tbsp |
| Onion, chopped | 1 |
| Brown rice | 1 cup |
| Dried tart cherries | 1/2 cup |
| Orange zest | 1 tbsp |
| Orange juice | 1 tbsp |
| Water (or duck stock) | 2 1/2 cups |
| Duck giblets | 1 set |
| Additional duck pieces | 1 – 2 |
| Sage leaves | 1 sprig |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 4704.3 kcal |
| Total Fat | 423.1 g |
| Saturated Fat | 141.8 g |
| Cholesterol | 766.6 mg |
| Sodium | 618.7 mg |
| Carbohydrates | 103.2 g |
| Fiber | 4 g |
| Sugars | 50.5 g |
| Protein | 113.2 g |
Instructions:
Prepare Duck Stock (Optional):
- Make Duck Stock (if using giblets): If youβre making your own duck stock, start by placing the duck giblets, bones, and any extra duck skin into a stock pot. Add 6 cups of water to cover the ingredients, then add the chopped onion, salt, pepper, and sage.
- Bring to a simmer over medium heat, and allow it to cook for about 1 hour. Set aside when done.
Prepare the Rhubarb Cherry Glaze:
- Cook the Glaze: In a small saucepan, combine cherry preserves, honey, rhubarb, grated ginger, sage, and cognac. Stir the ingredients together and bring to a simmer. Cook for about 15 minutes, or until the rhubarb softens and becomes tender.
- Use an immersion blender or a regular blender to puree the mixture until smooth. Set the glaze aside.
Prepare the Rice:
- Soak the Dried Cherries: In a small bowl, soak the dried tart cherries in warm orange juice. Let them sit while you prepare the rice.
- Cook the Rice: In a large saucepan, heat 1-2 tablespoons of rendered duck fat or butter over medium heat. Add the chopped onion and sautΓ© for about 5 minutes, until softened. Add the chopped sage, orange zest, and the soaked cherries. Stir to combine.
- Add the brown rice to the pan, and stir it into the mixture for a minute or two to allow the flavors to absorb.
- Pour in 2 1/2 cups of duck stock (or water if you prefer a lighter version). Bring the mixture to a simmer, then cover and reduce the heat to low. Let the rice cook for 50 minutes, or until tender and the liquid is absorbed. Fluff the rice with a fork when finished.
Grill the Duck:
- Prepare the Grill: While the rice cooks, heat your grill to medium-high heat. Place the duck pieces, skin side up, on the grill. Lower the heat to low, and begin brushing the glaze onto the duck as it cooks.
- Grill the duck for about 25-30 minutes, turning halfway through and glazing the other side. Make sure the duck reaches an internal temperature of 165Β°F to ensure it is fully cooked.
Assemble and Serve:
- Once the duck is fully cooked, slice the breast, legs, and/or wings.
- Serve the grilled duck slices over the freshly prepared rice. Drizzle with the leftover rhubarb cherry glaze for an extra burst of flavor. Enjoy the complex, yet satisfying, combination of savory duck, fruity glaze, and aromatic rice.
Tips for Simplifying the Recipe:
- Duck Fat Substitution: If you donβt have duck fat, you can easily substitute it with butter or a neutral oil like vegetable oil for a simpler, less rich version.
- Stock Alternative: If making your own stock feels too complicated, you can simply use water instead of duck stock for the rice, which will still provide great flavor.
- Pre-Cut Duck Pieces: Instead of purchasing a whole duck and breaking it down yourself, buy duck in pieces such as breasts or thighs to save time in preparation.
Conclusion:
This Grilled Duck with Rhubarb Cherry Glaze is a perfect balance of savory and sweet, with tender duck served over a fragrant, flavorful rice. While the recipe may seem complex, it offers easy substitutions that streamline the process without sacrificing the delicious final result. Whether you’re hosting a special dinner or simply craving a gourmet meal, this dish will surely impress.
