Grilled Duck Breasts with Green Chile Macaroni

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Preparation info

  • Serves


    • Difficulty


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

At his Roaring Fork restaurant, Robert serves this dish with a red bell pepper sauce on the plate under the duck and the chowchow relish sprinkled over the sliced duck.



Score the skin of the duck breasts inch deep and rub them with the dry chili salt cure.

Mix the pepper sauce with the canola oil and cook in a small saucepan over low heat, stirring often, until reduced to a ketchup, about 20 minutes. Keep warm.

Grill the duck breasts over a hot wood or charcoal fire or under a preheated broiler, starting with the fat side against the heat. Cook them ¾ of the way through on that side before turning them over. Cook until just still pink or medium-rare. Let rest for 5 minutes. Carve crosswise on an angle into slices.

To serve, drizzle the warm bell pepper sauce in a circle in the center of each of 4 hot plates. Put the slices of duck breast on top and sprinkle with the chow-chow.