
Grilled Pink Grapefruit Margaritas
Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
Not often found in restaurants and available only from premium grocery stores and butchers (or your local millet field), duck is a rare treat that I think should be enjoyed more often. I know I’m definitely a sucker for a mahogany lacquered Peking duck at Chinese BBQ restaurants – the combo of crispy skin, sweet sauce and indulgent melty fat are irresistible.
Duck is not particularly gamey nor is it an acquired taste as with venison or lamb, but rather it has ‘richer’ and more pronounced flavor than chicken, and duck breast is the prize you are seeking. Culinarily speaking, duck is traditionally paired with a sweeter sauce, and it doesn’t come more classic than French Duck A L’Orange. But you know me, I’m never one to totally settle for a classic without trying a little twist!
Blood oranges have the same sweet and citric profile as the regular kind, but an incredible color that needs to be taken advantage of! Some folks smoke duck (tea smoked duck is hugely popular) but I thought it might be interesting to smoke the sauce, not the protein. Although traditionally fat is the best absorber for soaking up smoke, I believed the oranges may take up enough to work, and I’m happy to report my crazy experiment worked out! I loaded some halved oranges into my smoker and left them in there for 30-45 minutes while I had something else cooking (always good to be efficient and economical!). The oils in the skins and the flesh itself had a subtle but present smokiness that worked perfectly in the final sauce. High five to myself!
We know it’s important to cook chicken to a minimum temperature to kill off any harmful bacteria, but don’t be scared of pink duck breast. Firstly, it’s a darker meat to start with, but also the conditions in which most ducks are raised don’t expose them to the same bacteria as chickens, and so you can cook to medium rare with little to no risk.
Want to request a recipe?
Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
My version of this classic cajun gumbo is made even richer and more decadent by a daringly dark roux, creating a mega-flavor packed base to build on.
100% not authentic. 100% delicious. Check out the venison version of this beloved cheesy meatwhich.