Barbecued Moulard Duck Breast

Name: Barbecued Moulard Duck Breast
Yield: Yield: 24 servings
Ingredients: Barbecue Marinade/Sauce:; 1 quart ketchup; 1 1/4 cups Kikkoman Soy Sauce; 1 1/4 cups honey; 1 cup red wine vinegar; 2/3 cup yellow mustard; 24 (8 to 12 ounces each) boneless, skin-on duck breasts; salt; pepper; 1 1/2 pounds mixed baby greens; 1 1/2 cups basic vinaigrette

Yield

Yield: 24 servings

kikkoman products used:

Soy Sauce

ingredients

Barbecue Marinade/Sauce:
1 quart ketchup
1 1/4 cups Kikkoman Soy Sauce
1 1/4 cups honey
1 cup red wine vinegar
2/3 cup yellow mustard

24 (8 to 12 ounces each) boneless, skin-on duck breasts
salt
pepper
1 1/2 pounds mixed baby greens
1 1/2 cups basic vinaigrette

directions

To make Barbecue Marinade/Sauce: In large bowl, whisk together ketchup, soy sauce, honey, vinegar and mustard until well combined. Cover; set aside. (Yield: 2 quarts)

With sharp knife, score the skin of each duck breast in a diamond pattern. (Do not cut into the flesh.) Season breasts on both sides with salt and pepper. Place in non-reactive container. Pour 1 quart Barbecue Marinade/Sauce over duck breasts; turn to coat. (Reserve remaining Barbecue Marinade/Sauce.) Cover and refrigerate up to 12 hours.

For each serving, to order: Remove 1 duck breast from marinade. Grill breast 9 to 12 minutes or until desired doneness, turning once and basting with additional 1 1/2 tablespoons of the reserved Barbecue Marinade/Sauce during the last few minutes of grilling. Remove from grill; let stand 5 minutes. Slice breast on the bias. Toss 1 cup (1 ounce) greens with 1 tablespoon vinaigrette. Plate duck breast slices over salad. Drizzle 1 tablespoon additional reserved Barbecue Marinade/Sauce over breast.

Recipe courtesy of Chef Christian Delouvrier, Lespinasse, New York.

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE