Moulard Duck Breast with Blueberry Sauce and Foie Gras

Introduction

Savor the rich flavors of Grilled Moulard Duck Breast with a tangy Blueberry Sauce and seared Foie Gras, a luxurious dish that elevates your grilling experience on the Arteflame.

Grilled Moulard Duck Breast with Blueberry Sauce and Foie Gras on the Arteflame Grill

Serves: 4

Ingredients

For the Duck:

• 4 Moulard duck breasts
• Salt and freshly ground black pepper
• 2 tablespoons olive oil

For the Blueberry Sauce:

• 1 cup fresh blueberries
• 1/4 cup balsamic vinegar
• 1/4 cup sugar
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste

For the Foie Gras:

• 4 slices of foie gras (about 2 ounces each)
• Salt and freshly ground black pepper

Instructions

Prep the Duck:

• Score the skin of the duck breasts in a crosshatch pattern. Season both sides with salt and pepper.
• Preheat your Arteflame grill to medium-high heat.

Cook the Duck:

• Brush the grill with olive oil. Place the duck breasts skin-side down on the grill.
• Cook for 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes for medium-rare. Adjust the time for your preferred doneness.
• Remove the duck from the grill and let it rest for 5 minutes.

Make the Blueberry Sauce:

• In a saucepan over medium heat, combine the blueberries, balsamic vinegar, sugar, and thyme.
• Cook until the blueberries burst and the sauce thickens, about 10 minutes. Season with salt and pepper.
• Set aside and keep warm.

Grill the Foie Gras:

• Season the foie gras slices with salt and pepper.
• Place the foie gras on the grill and cook for 1 minute per side until golden brown and slightly charred.
• Remove from the grill and rest for a minute.

Assemble the Dish:

• Slice the rested duck breasts.
• Place a slice of grilled foie gras on each plate.
• Arrange the sliced duck breast alongside the foie gras.
• Spoon the warm blueberry sauce over the duck and foie gras.

Serve:

• Enjoy this luxurious dish of grilled Moulard Duck Breast with Blueberry Sauce and Foie Gras, a perfect blend of rich flavors and textures, enhanced by the unique grilling experience of the Arteflame grill.

Tips

• Let the duck breast rest after grilling to retain its juices.
• Use fresh thyme for a more aromatic blueberry sauce.
• Ensure the foie gras is properly chilled before grilling to maintain its texture.

Variations

• Try using raspberries instead of blueberries for a different fruit sauce.
• Substitute Moulard duck breast with Pekin duck breast for a milder flavor.
• Use a cast-iron pan if an Arteflame grill is unavailable.

Best pairings

• Pair with a bold red wine like Pinot Noir or Syrah.
• Serve alongside roasted vegetables or a fresh arugula salad.
• Complement with a creamy mashed potato or polenta for a rich texture.

Conclusion

Grilled Moulard Duck Breast with Blueberry Sauce and Foie Gras is an exquisite dish that enhances any fine dining experience. The rich flavors of the duck, the sweetness of the blueberry sauce, and the luxurious texture of foie gras come together perfectly. Enjoy this gourmet dish with a glass of your favorite wine for a truly special meal.