Grilled Duck & Peaches w/ Balsamic-Raspberry Drizzle

This duck dish… omg. It makes one feel like royalty among plebeians.

Ingredients

Protein
Whole duckling

Spice Rub (Equal Parts…)
Japanese 7 Spice
Chipotle Pepper Flakes
Coriander
Tumeric
Garlic Salt

Other Stuff
Ripe Peaches – 3 Peaches
Frozen Raspberries (No Sugar Added) Thawed – 1.5 Cups Raspberries
Water (1/8th a cup)
Balsamic Vinegar (A Dash)
Goat Cheese – To Taste
Arugula (we used whatever we had for it)- (3 Cups)

Directions

  1. Preheat the grill. Make it hot. 😀
  2. Using a mortar and pestle, grind spices, then rub on quartered duck.
  3. While the grill heats, quarter peaches. Puree raspberries with water and balsamic vinegar (to taste). Put bed of arugula on a plate, scatter with goat cheese.
  4. Cook duck on grill until it’s done. Flip every five until done.
  5. Towards end, put peaches cut-side down on the grill; about five minutes.
  6. Put duck and peaches on top of salad. Drizzle with raspberry-balsamic sauce. Serve.

Tasty, right?

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette recipe | Epicurious.com

YIELD
Serves 4

ACTIVE TIME
15 minutes

TOTAL TIME
35 minutes

INGREDIENTS

  1. Orzo
    • 1 1/2 cups orzo
    • 3 tablespoons red wine vinegar
    • 3 tablespoons finely chopped shallots
    • 2 garlic cloves, finely chopped
    • 1/3 cup extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 2 ounces fresh baby spinach (about 3 cups not packed)
    • 1 1/2 cups grape tomatoes, cut in half
    • 1/2 cup pine nuts, toasted (see Kitchen Note)
    • 1/4 cup thinly sliced fresh basil leaves
    • 1 cup crumbled feta cheese (4 ounces)
    • 2 tablespoons chopped fresh chives, for garnish
  2. Salmon
    • Four 5-ounce skinless salmon fillets
    • Olive oil, for coating the fish
    • Kosher salt and freshly ground black pepper

PREPARATION

    1. Prepare an outdoor grill for medium- high cooking over direct heat.
    2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
    3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
    4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
    5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o’clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
    6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.
Toasting Pine Nuts
To toast pine nuts, heat a dry medium skillet over medium heat. Add the nuts and cook, stirring often, for 2 to 3 minutes, or until lightly browned. Transfer to a plate and let cool.”

via Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette recipe | Epicurious.com