Fire Masters Inspired Recipe - Grilled Duck With Peaches
Don’t know if you have been watching, but there’s a great little show called Fire Masters on the Food Network. Using grills supplied by Napoleon, competitors duke it out in heated tournament until one remains. One challenger – Michael Kirkwood, made a delightful duck recipe that I just had to try myself. This is Fire Masters Inspired - Grilled Duck With Peaches.
Learn more about Fire Masters on the Food Network
Fire Masters Inspired Recipe - Grilled Duck With Peaches
PrintIngredients
Method
Photos
4
duck breasts
4
peaches, stones removed
2
large purple potatoes
2 tbsp.
oil
Salt and pepper to taste
Peach-Cherry Sauce
6
peaches, diced
1 tbsp.
butter
½ cup
cherry wine
2 tbsp.
rice vinegar
- Place a cast iron skillet or griddle onto the grill and light all burners, preheating the grill to about 375 - 400°F.
- Wash, then remove the stones from the peaches, cut into large portions for grilling, and dice the others for the sauce. Slice the purple potatoes into ¼-inch disks, tossing with oil. Slash the skin of the duck breasts in a diamond pattern. Season the potatoes and the duck to taste with salt and pepper.
- Place the potatoes into a tray and put them onto the grill to begin cooking.
- Turn on the side burner of your grill to med-high and place a saucepan over to warm. Add the diced peaches and butter. Sauté the peaches in butter for about 5 minutes, until softened. Add the cherry wine and vinegar. Simmer until thickened. Once thickened, strain so that there aren’t peach chunks in the sauce.
- Place the duck breasts into the cast iron skillet, skin side down. Allow the duck to cook until the skin is crispy before flipping the duck over and cooking another 5 to 7 minutes – or until an instant-read BBQ thermometer reads 135°F internally. Place the peach halves onto the grill over direct heat when you flip the duck.
- Rest the duck breasts for 5 minutes before slicing and serving with crispy purple potatoes, drizzled with sauce.
This recipe was a challenge. It seemed like everything was against me from the start. No matter what I did. For starters, I was very inspired by two recipes, this one, and another. Turns out that pork jowl isn’t as easy to come by as one would think. That’s fine, I KNOW where to find duck breasts. Or so I thought. Michael’s recipe used nectarines and fresh duck breast, neither of which I was able to locate. And not for lack of trying. Over the course of three days, I scoured every supermarket and butcher in a 50 km (30 mile) radius. I never gave up though. Eventually finding fresh peaches and smoked duck breast. While this recipe is preferable with fresh duck breast, smoked will pair nicely with the peach and cherry sauce. The takeaway is this: like the Fire Masters contestants, don’t give up and be inspired.
Happy Grilling!
Preheat the cast iron and start the potatoes before prepping the duck
Start the peach sauce on the side burner
Prepare the duck
Add the cherry wine and vinegar
Sear the duck
Slice the duck after resting
Serve the duck with the sauce
Add the potatoes and grilled peaches
Top with sauce, garnish with chives and chilis
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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Preheat the cast iron and start the potatoes before prepping the duck
Start the peach sauce on the side burner
Prepare the duck
Add the cherry wine and vinegar
Sear the duck
Slice the duck after resting
Serve the duck with the sauce
Add the potatoes and grilled peaches
Top with sauce, garnish with chives and chilis