RecipeBlog - Feature - BBQ Duck with sweet pea risotto

BBQ Duck With Sweet Pea Risotto Recipe

By: Andrea Alden

I originally made this BBQ Duck with Sweet Pea Risotto in August of 2011.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.
 

Prep Time
35 Min
Cook Time
15 Min
Yield
2
Difficulty
Medium

BBQ Duck With Sweet Pea Risotto Recipe

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Ingredients

Directions

Photos

Ingredients

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

Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the breasts from the grill, cover with tinfoil and let stand for 5 minutes.
  7. 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?

RecipeBlog - BBQ Duck with sweet pea risotto - Grill

Grill the duck

RecipeBlog - BBQ Duck with sweet pea risotto - Risotto

Make some risotto

RecipeBlog - BBQ Duck with sweet pea risotto - Risotto Cheese

The Grill Wok is great for risotto

RecipeBlog - BBQ Duck with sweet pea risotto - Serve1

Serve with wine

RecipeBlog - BBQ Duck with sweet pea risotto - Serve2

Consider making more...

RecipeBlog - BBQ Duck with sweet pea risotto - Serve2

It is delicious!

AndreaAlden
Andrea Alden

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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RecipeBlog - BBQ Duck with sweet pea risotto - Grill

Grill the duck

RecipeBlog - BBQ Duck with sweet pea risotto - Risotto

Make some risotto

RecipeBlog - BBQ Duck with sweet pea risotto - Risotto Cheese

The Grill Wok is great for risotto

RecipeBlog - BBQ Duck with sweet pea risotto - Serve1

Serve with wine

RecipeBlog - BBQ Duck with sweet pea risotto - Serve2

Consider making more...

RecipeBlog - BBQ Duck with sweet pea risotto - Serve2

It is delicious!