Cajun Grilled Duck with Tomato-Melon Salsa
For an even spicier duck, up the black pepper and cayenne. The cool, sweet cantaloupe-tomato combination is the perfect counterpoint to the rich, slightly spicy duck.
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 4 skinless, boneless duck breast halves (about 5 ounces each)
  • 2 tablespoons red currant jelly
  • 4 teaspoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 3 cups cubed (1/2-inch) cantaloupe
  • 3/4 cup cubed (1/2-inch) cucumber
  • 1/2 cup cubed (1/2-inch) tomato
  • 1/3 cup minced red onion

1. In small bowl, stir together thyme, black pepper, 3/4 teaspoon salt, sugar, garlic powder, onion powder, and cayenne. Rub the spice mixture over both sides of the duck.

2. Preheat a grill to medium heat. Lightly oil a grill rack. Cook duck 8 to 10 minutes, turning over once, until medium-rare. Remove and set aside.

3. Meanwhile, in medium bowl, whisk together remaining 1/4 teaspoon salt, currant jelly, vinegar, and mustard until well combined. Add cantaloupe, cucumber, tomato, and red onion and toss to combine.

4. Slice duck crosswise on the diagonal. Serve with tomato-melon salsa.

Nutritional Information
Per serving: 213 calories, 2.9g total fat, 0.6g saturated fat, 0.9g monounsaturated fat, 0.6g polyunsaturated fat, 2.1g dietary fiber, 25g protein, 22g carbohydrate, 122mg cholesterol, 753mg sodium.
Good source of: beta carotene, iron, niacin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time