Recipe: Honey-grilled duck breast, courtesy of Richard Blondin of the Refectory.
-2 whole duck breast
-About 1 pound each (substitute large Muscovy duck breasts, Young turkey breast, or whole ostrich tenderloin)
-Salt and freshly ground pepper to taste
-1/2 cup unsalted butter
-Very soft 3 tablespoons Dijon mustard
-1/2 cup honey
-1 teaspoon finely chopped fresh rosemary leaves
-Season the meat on all sides with salt and pepper. Cover, set aside, and bring to room temperature.
-In a bowl, combine the soft butter, mustard, honey and rosemary. Coat the duck breasts with the honey-mustard mixture and seal in a ziplock plastic bag.
Set aside the 2 hours prior to grilling, "massaging" the bag every 20 minutes to ensure that the goose breast absorbs the honey-mustard flavors. (Do not refrigerate, but keep in a cool area.)
-Prepare a charcoal grill or heat a range-top grill to medium heat. Remove the breasts from the bag and scrape off and reserve the honey-mustard mixture in a separate bowl.
-Cook the duck breasts, turning and basting frequently with the reserved honey-mustard mixture. Total grilling time should be 25 - 35 minutes, depending on the thickness of the breasts. Transfer to a serving platter and let rest for 10 minutes. Slice and serve.