Sage-Grilled Duck Breasts
- 4 duck breast halves, about 4 to 5 ounces each*
- Salt and freshly-ground black
- 1/4 cup unsalted butter, softened
- 1 tablespoon fresh sage leaves
- 1 garlic cloves, chopped
- Additional fresh sage leaves
* Start with young duck breasts from either wild or domestic birds.
- Fire up enough charcoal to form a single layer beneath the duck breasts.
- Rub breasts with salt and pepper under and over the skin.
- In a blender, combine butter, sage and garlic, blending until the mixture
is smooth. Rub equal portions of the seasoned butter under and over the skin.
- When the charcoal is covered with gray ash, place the breasts skin-side
down over the hot coals.
- Grill 4 to 5 minutes, until the skin is well browned and crispy.
- Turn the breasts over, and move them a few inches from the hottest part
of the fire, grilling another 2 to 4 minutes for medium rare meat. The butter
dripping on the coals may cause some flare-ups, so watch the grill carefully
and douse any conflagrations.
- Let the breasts sit at room temperature for 5 minutes, and then slice each
on the diagonal, serving some of the crispy skin with each breast.
- Transfer the slices to a platter or individual plates for serving.