For me the best tasting things have layers and layers of flavors and I am not talking about a muddled jumble of tastes I am talking about clean and distinct flavors. One way to add one more layer of flavor is with your grill. Yes that’s right your grill. Who can deny that unique smokiness adds an element that can’t be beat.
Faced with some big fat duck breasts and my need for flavor I instantly knew the grill was going enhance my final dish. Once the fat from these breasts hits the grill and that smoky sizzle starts to happen you are already on the flavor train.
Nicely seared duck breasts then get roasted until they reach an internal temp of 120 degrees F allowed to rest then they are chopped up, fat and all and placed into a terrine to simmer in a water bath for another 45 minutes.
After their little cooking water bath they are allowed to cool then I added a bit of gelatine and they are refrigerated over night, when they are done they look like this.
At this point you can use the duck terrine as an appetizer with warm polenta, wild berry jam, mint and orange zest.
Or you can make larger portions and serve it as a salad or a first course. Here it is with watercress, warm zucchini, warm polenta, wild berry jam, mint, orange zest and sprouts. Whats my point here? My point is the next time you want to add a little more flavor without adding more seasonings think of your grill, you have a huge and distinct flavor profile waiting to grace your dishes – even dishes that dont seem like BBQ, not one little bit. ~ Christo