The Science of Grilling:

We experience the taste of food using our two sense organs, the tongue and the nose. The taste buds are activated by the chemical composition of the food and send signals to the brain. Which helps us make out different tastes like sweet, salty, sour and bitter. Having said that. Don’t be surprised if we told you that we perceive most of the flavor of what we eat is from the aroma of the food.

When the food is -tossed onto the grid. The burning of the cooking food produces a divine aroma, which activates the salivary ducts facilitating the activation of the taste buds and the olfactory senses.

Grilled Duck Breast Recipe | Grilling:

Cooking duck breast can be menacing. Not only because it’s costly than most forms of poultry, but the thick layer of insulating body fat often spoils attempts to get the desired crackling-crispy skin. This fat can also cause striking flare-ups when it meets the flames. The meat is lean; however, care must- be taken not to overcook it.

Groundwork Time: – About 30-40 minutes

Food preparation Time: – About 15-20 minutes

Total time required: – About 45 -50 minutes

Ingredients:-

• Duck breasts
• Salt and pepper
• Olive or Vegetable oil
• Minced Garlic
• Use Optional -Seasoning OR rub of your choice.

Method [Directions]:-

• Using a sharp knife makes scoring lines, the more- the better. In order- to achieve crackling-crispy skin, proper scoring is essential.
• Season the duck breast with black pepper, salt and other seasoning or rubs of your choice.
• Oil grate and preheat grill
• Place the duck breasts skin-side facing down on the hot side of the preheated grill that is set on low heat. Keep turning the breasts from time to time to avoid over-browning of the skin. It is important to do this so that maximum fat can be extracted.
• When the fat is sufficiently rendered, move the duck breast meat side and grill, and cook only for few minutes. Now the skin side is much thinner and crispy.
• Allow the meat to rest, skin-side up without wrapping or covering it for 5-10 minutes.
• Now your duck breast is ready to be served. All you have to do is place the breast skin-side facing down on your cutting board. Cut the breast into thin slices and arrange it on the platter and serve it immediately and enjoy.

Conclusion:

• A properly done duck breast should have crispy skin, minimal fat and medium-cooked flesh.
• A well-done breast will have optimal flavor, textural contrast and juicy, it would melt in one’s mouth.Dietary Value: Calories: 298kcal | Fat: 10.5g | Saturated Fat: 3g | | Protein: 45.3g | Cholesterol: 200mg | Potassium: 603mg | Sodium: 126mg | Vitamin C: 13mg | Vitamin A: 122IU | Calcium: 8mg | Iron: 10.3mg