SOUTHWESTERN GRILLED DUCK WITH CHIPOTLE-APRICOT GLAZE

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
Joshua Sasser, a native of Deeville, LA and student at the Chef John Folse Culinary Institute won first place in the National Ducks Unlimited recipe challenge with this recipe. Joshua loves to hunt on Catahoula Lake, and he created this recipe as an alternative to the local duck gumbo.

Ingredients for Brine:
1 gallon water
½ cup honey
¼ cup dark brown sugar
10 tbsps salt
3 tbsps minced cilantro
1 tbsp pickling spice
2 tsps onion powder
2 tsps granulated garlic

Method:
In a large bowl, combine all brine ingredients and stir well. Place duck fillets in brine, cover and refrigerate at least 6 hours or overnight.

Ingredients for Duck:
6 boneless, skinless duck breast fillets
1 (12-ounce) jar apricot jam
1 tbsp chipotle peppers in adobo, seeded and minced
salt and black pepper to taste
granulated garlic to taste
chopped cilantro or green onions to garnish

Method:
Remove duck fillets from brine, pat dry and set aside. Discard the brine. In a small saucepan, combine jam and peppers and bring to a simmer. Cook 5 minutes then remove from heat and strain if desired. Set the glaze aside. Prepare a grill for medium heat. Season duck fillets with salt, pepper and granulated garlic then grill 3 minutes on each side. Just before removing fillets from grill, lightly baste both sides with glaze. Remove from grill and let rest 5 minutes. To serve, slice fillets on the bias and drizzle with remaining glaze. Garnish with cilantro or green onions and serve with wild rice.