Peking Duck Breast Grilled over Vine Branches
By Executive Chef Alice Water, Chez Panisse, Berkeley, CA

Serves: 4 to 6

Ingredients:
2 large whole boneless Duck Breasts (skin on)
Salt and Pepper
Grapevine bundles
Duck Sauce Recipe

Preparation:
Lay the duck breasts skin side down on a cutting board. Pull off the tenderloins and save for the sauce. With a sharp knife divide each heart-shaped breast into 2 pieces along the natural division in the center. Trim any extra skin protruding from the edges, then turn the breasts skin side up. Score the skin, making 1/8 inch deep slices in long diagonal lines, first in one direction and then at an opposing 45 degree angle to create a checker board crosshatch. This helps the fat to render and the skin to brown nicely on the grill.
Generously season the breasts on both sides with salt and freshly milled pepper Cover and set aside.

Prepare a wood or charcoal fire and let the coals burn down to medium heat. The duck breasts must cook slowly to render the fat. Fit the grill over the coals at a slant and put a shallow pan at the lower end of the grill to catch the fat as it drips away from the rue. Put the breasts skin side down on the grill and let them cook for about 10 minutes. You will need to stand guard to watch the flare-ups. If the coals are too hot or too much fat is dripping in one place, the coals will flame and the dish will be ruined. On the other hand, if the fire is not hot enough, the skin will not brown properly If flaming does occur remove the breasts immediately, douse the flames with salt, and return the duck to the grill. When the skin is nicely browned, turn the breasts and cook for 3 to 4 minutes more. The breast should now be medium rare.

Remove them from the grill and let them rest on a platter, covered loosely, for at least 10 minutes before slicing.

To Serve:
Slice the duck breast in thin diagonal slices, pouring any juices into sauce. Spoon a little duck sauce and serve with straw potato cake.

Other Great Chef RecipesLinks:
Caramel Pear Ice Cream
Fall Vegetable Bagna Cauda
Fall Vegetable Ragout with Mushrooms
Fish Soup Chez Panisse
Fish Soup Cooked over the wood fire with Tomato Confit
Galette Amandine
Garden Salad with Shallot a Vinaigrette
Peking Duck Breast Grilled over Vine Branches
Rouille

Other Great Related Links:
Alice Waters Cooks A Dream