Hot Off the Grill
Joe David, auhor of Gourmet Getaways introduces viewers to two upcoming events (the Wine Festivals in the Plains and in Alexandria) and Meritage (a medium-bodied Bordeaux-blend Philip CarterWine), which is selected to pair with the grilled duck Chef Howard Foer prepares.
Grilled Duck
1 duck, cleaned, cut into parts
Ginger, garlic, and lemon grass to taste
Kosher salt and pepper to taste
Rosemary, parsley, and fresh thyme for finish
Marinate the duck in the ginger, garlic, and lemon grass. Refrigerate for several hours before grilling. Place on the grill, and season to taste with salt and paper to taste. During the last few minutes of grilling, brush some Peach and Coffee BBQ Sauce over the duck,sprinkle with rosemary, parsley, and thyme, and serve with some extra sauce on the side.
Peach and Coffee BBQ Sauce
10 whole peaches, peeled and cut; discard pit
1 medium onion roughly chopped
2 tablespoons ground coffee in coffee filter and cheese cloth
1 stick cinnamon
1 tablespoon ground coriander
1 teaspoon cumin
½ teaspoon red pepper flakes
1 cup red wine vinegar
1 teaspoon salt
Peel peaches and remove meat. Place the onions and peach meat in a little extra virgin olive oil with a sachet of cinnamon and coffee. Simmer until reduced by about half.
Once reduced remove temporarily the sachet of coffee and cinnamon. Use a hand emersion blender to puree the mixture. Add sachet with cinnamon and coffee to the mixture. Heat until the thickness covers the back of a spoon.
Chill and serve as you determine.
Yield: 1½ quarts
© copyright by Poplar Springs, The Inn Spa 2009
|