After enjoying a delicious Pinot Noir last weekend, we asked Chef Katie Picher for a recipe highlighting local ingredients from the Carolinas. Here’s what she came up with.
Grilled Duck with Cherry Chutney, Couscous, and Grilled Asparagus
2 Duck Breasts
1 Cup Dried Cherries
3 1/2 Cups Orange Juice
2 Cups Couscous (the small grain type)
1 Package Asparagus
To Taste Salt
To Taste Pepper
Method of Preparation:
Start by making 4 slits into the duck breasts skin one way, then the other way, essentially making crisscrosses on the skin. This is called scoring, and allows all the fat to render out of the skin. With that said, you don’t need any oil when cooking duck because it has plenty of fat for that. Put a light coating of salt and pepper on the duck, and you will be ready to start grilling.
Grill duck over medium heat, skin side down for about four minutes. Using tongs, rotate the duck about 90 degrees, still skin side down to a new hot spot on the grill. This helps to further crisp up the skin. Grill for another three minutes or until the skin is nice and brown. Flip the duck over and cook for 5–7 more minutes or until medium rare (130 degrees). Transfer duck to a plate to cool for about 5 mins before slicing.
While the duck is on the grill you can hydrate the dried cherries by cooking them in a sauce pan with 1 cup of orange juice over low heat. This will act as your chutney. Cook on low for about 10 minutes. Using a blender or immersion blender, pulse up to turn into a chunky chutney for the duck. *If you are able to save any duck drippings, it’s ALWAYS beneficial to add that to the protein sauce. No matter the dish!
Couscous is one of the easiest grains to cook and one of my favorites. It requires equal parts grain to liquid. You want the liquid to be hot before it ever touches the couscous. Using a sauce pan heat up 2 & 1/2 cups of orange juice on high heat. About 1/2 cup of the juice will evaporate, leaving you with 2 cups. Once the juice has come to a light boil, pour over the couscous (which can be in a large bowl) and cover with plastic wrap, foil, or lid. You want to trap the heat in the bowl with the couscous. After about 10 minutes the couscous will be cooked.
Asparagus is my favorite spring ingredient. All it needs is a little salt, pepper, and olive oil. I like to connect with my ingredients, so I massage the asparagus with the seasoning and oil. Once seasoned up, grill the asparagus for 2-3 minutes.
Slice and plate your duck. Remember to drizzle the chutney over your duck. Pour a glass of Biltmore Wines Pinot Noir and enjoy.
Go local. Drink Carolinas! 🍷