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Grilling: Spice-Rubbed Duck Breast

Much like lamb, I'm a lover of duck while my wife is pretty tepid on the meat. So it wasn't until she was out of town that I prioritized this recipe.

Searching for a duck breast recipe that could easily be scaled down to one serving, I came up with this spiced-rubbed version from Bobby Flay that's finished with an orange-blackberry glaze. Sounds delicious, right?

Scoring the skin then grilling the duck skin-side down to crisp it proved to be quite the challenge. Rendering the fat caused constant flare-ups, requiring persistent vigilance to move the breast before it was engulfed in flames. The work was well worth it though—you'll get a nice crunch on the skin with just the right amount of fat hiding underneath.

The flavor wasn't as much of a triumph. Not that the duck wasn't good—when the rub and glaze were well concentrated, the juicy meat had a nice mix of spice and fruitiness. It just fell a little short of my high expectations after reading the recipe. Maybe I'm being too critical, but after perfecting a technique for well-grilled duck breasts, I hope to take them in more exciting directions. This recipe is just the beginning.

Adapted from Bobby Flay

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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