BBQ Duck With Sweet Pea Risotto Recipe
I originally made this BBQ Duck with Sweet Pea Risotto in August of 2011. The whole thing turned into a disaster. My timing was a disaster; I had never cooked duck before and didn’t know that it wasn’t just like chicken. Since then, I have tried duck several more times to much success. So much success, I decided to revisit this recipe that I dubbed “Oh no! Duck.” to see if I could make it again successfully. Using the Rogue® Gas Grill to sear the duck using direct heat, followed by a more gentle cook using indirect heat. With the help of the Napoleon Wireless Digital BBQ Thermometer, I was able to ensure this recipe came out perfectly.
BBQ Duck With Sweet Pea Risotto Recipe
PrintIngredients
Method
Photos
2
duck breasts, room temperature, patted dry
1 tsp.
garlic powder
salt and pepper for rub
Sweet Pea Risotto
4 cups
chicken stock
½
small onion, chopped
3 tbsp.
butter
1 cup
frozen peas
½ cup
grated parmesan cheese
1 dash
parsley
salt to taste
- Wipe your grids down with oil. Preheat grill to high on one side. Or use your infrared for this. But you still want the grill preheated to 450°F.
- Pat the duck breasts dry with paper towel. Score the skin of the breast in a diamond pattern. Massage the salt, pepper, and garlic into them.
- Add the peas, and about ½ a cup of stock to the rice. Stir until fully soaked up by the rice. Repeat until the rice is tender. Once tender, stir in the parmesan cheese.
- Meanwhile sear the duck breasts, meat side down for a minute or two if you are using a regular grill. For infrared, only about 45 seconds. Flip the breasts and sear the skin side.
- Turn your grill down, if you only have one burner, or if you have more than one burner, turn off all but one burner and move the duck breasts to the “off” side of the grill, skin side down. Cook for 10 minutes over indirect heat. Flip the breasts again and cook for another 4 minutes. It is okay to have the duck a little pink in the middle.
- Remove the breasts from the grill, cover with tinfoil and let stand for 5 minutes.
- Slice the duck and serve atop a bed of risotto.
Thank goodness I doubled the recipe. This BBQ Duck with Sweet Pea Risotto was delicious and I enjoyed eating the leftovers for a couple of days afterward. This recipe is delightful, fancy, and a great way to learn how to make risotto. The strong flavor of the duck matches the light and subtle flavor of the risotto. What do you think of the unique flavor of duck?
Grill the duck
Make some risotto
The Grill Wok is great for risotto
Serve with wine
Consider making more...
It is delicious!
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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If you want to impress people, Duck Pizza with Caramelized Onions, Candied Bacon & Balsamic Reduction is a surefire way to do it. Loads of big flavors come together to form a succulent whole that seems as though it leapt off the pages of a gourmet magazine.
Grill the duck
Make some risotto
The Grill Wok is great for risotto
Serve with wine
Consider making more...
It is delicious!