Grilled Duck Breast with Cornbread Pudding
Total time: 1-2 hours
Grilled Duck Breast w/BBQ Sauce
2-3 Duck Breast (1 ½ pounds)
1 cup of your favorite BBQ Sauce
Score duck skin and season with salt and pepper. Grill skin side down until brown. Let the fat render then flip and grill the other side. Cook to desired temperature and glaze with BBQ sauce. Allow breast to rest for at least 10 minutes.
- 4 Tablespoons melted butter
- 4 Tablespoons of honey
- 2 beaten eggs
- 1 ½ cups of butter milk
- ½ cup bacon bits
- ½ cup cornmeal
- ½ cup polenta
- ¾ cup flour
- 1 ½ teaspoons baking powder
- ½ teaspoons baking soda
- ¼ teaspoons of salt
Preheat oven to 450 degrees. Mix all dry ingredients together. In a separate bowl, mix all wet ingredients together. Finally, combine wet & dry ingredients. Pour into a greased 13 x 9" pan. Sprinkle bacon bits over the mix. Put into a 450 degree oven. Bake for 10 minutes or until golden brown.
- 5 beaten eggs
- 2 cups milk
- 1 Tablespoon granulated garlic
- 2 Tablespoons chopped parsley
- 2 Tablespoons chopped cilantro
- 1 Table spoon chopped tarragon
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup chopped red onion
- 1 cup shredded cheddar cheese
- One 13 x 9" pan of prepared cornbread
Cut the cornbread into 1 inch cubes and put into mixing bowl. Mix together eggs, milk, salt and pepper together and add into mixing bowl. Put mixture into a greased pan 13 x 9" pan. Add all other ingredients on top of mixture. Put the mixture into the refrigerator for 1 hour to set. Put into oven at 350 degrees and bake for 45 minutes. Slice cornbread pudding into squares to serve.
To serve the grilled duck breast & cornbread pudding, slice duck breast into 4-5 pieces on the bias. Drizzle your favorite BBQ sauce on a plate. Place a large square of the cornbread pudding atop the BBQ sauce. Top the pudding with a couple slices of the duck breast and serve.
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