Grilled Wild Duck Breast with Orange Passion Fruit Hawaiian Pepper Preserve Recipe

Grilled Wild Duck Breast with Orange Passion Fruit Pepper Preserve
1 1/2 pounds duck breasts
1 cup dark, malty beer
1 small onion, minced, about 3/4 cup
1 bay leaf
2 teaspoons peppercorns
5 juniper berries, smashed
2 teaspoons salt
35g Akaka Falls Farm’s Orange Passion Fruit Pepper Preserve
2 tablespoons beer vinegar or malt vinegar
1 tablespoon duck fat, lard, butter or cooking oil
3 cups duck stock or beef stock
A handful of currants, lingonberries, cranberries or some other, tart
Smoked salt
Stir together the beer, onion, bay leaf, peppercorns, juniper berries,
preserve, salt, and beer or malt vinegar in a lidded container large
enough to hold all of the duck breasts in one layer. Place the duck
breasts skin side up in the pan. Keep the skin out of the marinade as
much as possible; this will help it crisp up later. Refrigerate for at least
one hour and up to overnight.
Remove the marinated duck breasts from the pan and pat dry with
paper towels. Place the marinade in a pot with the 3 cups of stock and
bring to a boil over high heat. You’ll want to reduce this to about 1 1/2
cups for the pan sauce.
Heat the duck fat in a large sauté pan over medium-high heat while the
marinade is heating up. Sear the duck breasts as usual, then transfer to
a cutting board to rest.
Taste the sauce as it cooks to ensure it is not too salty; store-bought
broths and stocks can be extremely salty, and you don’t want to ruin
your sauce. Because it’s beer, it’ll be a little bitter. Turn off the heat and
adjust with a little more beer vinegar once the salt content is to your
Slice the duck breast and season it with the smoked salt before serving.
Pour some of the sauce onto the plate, then top with the duck and a
handful of berries. Serve with crusty dark bread or mashed root
vegetables or potatoes.


Recipe by
Charbel Aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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