Pekin Duck Cutlets
I chose a 100% Pinot Noir from the Russian River Valley in California. It's one of my personal favorites and Pinot pairs well with the duck.
Other options: Cote' du Rhone (French), Meritage or a wine with a blend of Grenache/Syrah/Mourvedre. Cheers to all...
2 Tbspbalsamic vinegar
1 tsporange zest - grated
1 corange juice, fresh (reduced over heat to 1/2)
2 Tbspchopped parsley
2 Tbspolive oil, extra virgin
1 tspfresh thyme
1/2 tspkosher salt
2pekin duck breast, 4 halves (remove skin)
How to Make Pekin Duck Cutlets
- Recipe taken from a magazine article referencing Gary Danko Restaurant in San Francisco, CA.
- Combine the first 8 ingredients to make the marinade. Divide into two equal parts and set aside.
- Place one whole breast in a large, resealable plastic bag. Lay it flat on the counter, and with a rubber mallet, pound the meat. Start in the middle and work outward, both sides, until the breast is 1/2" thick.
- Remove the first breast from the bag, and repeat the pounding process with the remaining breasts. Place half the marinade in the bag with the breasts, and place in the refrigerator for a few hours or overnight. Marinate the vegetables in the remaining marinade for an hour or two prior to cooking.
- Preheat the grille to med-high heat. Grille the vegetables 3 - 5 mins or to your preference.
- Remove duck breasts from the refrigerator before cooking to allow the meat to come back to room temp. With the grill on med-high heat, grille the breasts for 2 - 3 mins per side for a nice med-rare. Let rest for a few mins before slicing. Slice thinly at a 45 degree angle, serve with vegetables. Cheers....