Grilled Rare Duck Breastpoultry 3 yams; coated lightly with oil 1 pound hickory chips; soaked 2 duck breasts; deboned and most of fat removed 4 portabella mushrooms- tops only 1 cup port wine 1 cup duck stock Place yams on the grill until soft, about 40 minutes. Peel and mash. Spread hickory chips over burning charcoal. Place duck breasts meat side down on the grill. Grill mushrooms until tender. Cook duck until medium-rare, turning once. Reduce wine and stock by half. Slice meat thinly and serve with sauce, grilled mushrooms and mashed yams. GRILLING WITH DREW TV FOOD NETWORK SHOW #GD0002 |
