Grilled Cider-Glazed Duck Breast with Cajun Mustard Sauce

A flavorful Cajun mustard sauce is the star of this recipe for grilled duck breast glazed with an apple cider reduction.

Start by combining in a large mixing bowl:

• 1 cup apple cider
• 1 cup brown sugar
• 1 cup duck stock (or chicken broth)

Whisk thoroughly, then place the picked breasts of two large ducks in the marinade and refrigerate for several hours.

When it’s time to prepare the dish, remove the meat to a plate and pour the marinade into a stainless steel skillet over medium high heat until it reduces by half to two-thirds or is getting thick.  When it gives off very large bubbles, it’s done.  The marinade will now become a glaze.

Place the meat on a hot grill, skin-side down, and sear thoroughly.  Turn the meat and brush the glaze over the seared skin.  Brush the glaze over the meat several times during the cooking process.

Don’t overcook the meat.  Duck should be eaten medium-rare to medium.  Because the meat will continue to cook after it comes off the grill, take it off before it’s completely cooked.

To make the sauce, combine in a stainless-steel skillet:

• * 1 cup each of homemade duck stock homemade upland stock, or
• 1⁄2 cup chicken broth and 1⁄2 cup beef broth

In a small bowl, thoroughly combine:

• 1 tablespoon of Dijon mustard 
• 1⁄2 teaspoon of Cajun seasoning

Bring the stock to a boil, then whisk the Cajun-flavored mustard into the sauce.  Stir constantly until the mustard is incorporated.

With the sauce still boiling, stir in small amounts of roux as a thickener.  To make a roux, melt 4 tablespoons of butter over very low heat and stir in 4 tablespoons of flour. Stir constantly until the roux is smooth and giving off a nutty aroma.   

Use just half a tablespoon of roux at a time until the sauce reaches the desired consistency.  Taste the sauce.  You’ll probably want to add a little fresh-ground pepper, but probably no salt, especially if you used canned broth (which is quite salty).  Add any juices from the resting meat to the stock.

Pour some of the sauce on a plate, place a breast over the sauce, then drizzle a bit more sauce over the meat.

Serve with sautéed vegetables and either wild rice, squash or a baked potato.

* If you have homemade stock, combine a cup each of duck and chicken stock and reduce by half.  The reduction will yield a more flavorful sauce.  If you don’t have homemade stocks, use half a cup each of canned beef and chicken broths, bring to a boil and thicken with roux.  Canned broths, even the low-sodium variety, become very salty when reduced.