Tanzanian-style Grilled Duck Breast

Ingredients

In this Tanzanian adaptation of Magret de canard, we incorporate Tanzanian spices such as ginger, garlic, cumin, and coriander to infuse the duck breast with a unique flavor profile. Additionally, we serve the grilled duck breast with a tangy tomato chutney and a refreshing tropical fruit salad, which adds a distinct Tanzanian touch to the dish. We alse have the original recipe for Magret de canard, so you can check it out.

• 2 duck breasts (Magret de canard) 2 duck breasts (Magret de canard)
• 2 teaspoons ginger powder 2 teaspoons ginger powder
• 2 teaspoons garlic powder 2 teaspoons garlic powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the tomato chutney: For the tomato chutney:
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt and pepper to taste Salt and pepper to taste
• For the tropical fruit salad: For the tropical fruit salad:
• 1 ripe mango, diced 1 ripe mango, diced
• 1 ripe papaya, diced 1 ripe papaya, diced
• 1 ripe pineapple, diced 1 ripe pineapple, diced
• Juice of 1 lime Juice of 1 lime
• Fresh mint leaves for garnish Fresh mint leaves for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 9g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the ginger powder, garlic powder, cumin, coriander, salt, and black pepper.
2. 2.
   Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
3. 3.
   Rub the spice mixture evenly over both sides of the duck breasts.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Place the duck breasts on the grill, skin-side down, and cook for 6-8 minutes until the skin is crispy and golden brown.
6. 6.
   Flip the duck breasts and continue grilling for another 6-8 minutes for medium-rare doneness or adjust the cooking time according to your preference.
7. 7.
   Remove the duck breasts from the grill and let them rest for a few minutes before slicing.
8. 8.
   Meanwhile, prepare the tomato chutney. Heat vegetable oil in a saucepan over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
9. 9.
   Add the diced tomatoes, vinegar, brown sugar, salt, and pepper. Cook for about 10 minutes until the tomatoes have softened and the chutney has thickened slightly.
10. 10.
    In a mixing bowl, combine the diced mango, papaya, and pineapple. Squeeze the lime juice over the fruits and toss gently to combine.
11. 11.
    Slice the grilled duck breasts diagonally into thin slices.
12. 12.
    Serve the sliced duck breasts with a spoonful of tomato chutney and a side of tropical fruit salad. Garnish with fresh mint leaves.

Treat your ingredients with care...

• Duck breasts — Score the skin of the duck breasts to allow the fat to render and achieve a crispy skin while grilling.

Tips & Tricks

• For a spicier flavor, add a pinch of chili powder to the spice mixture.
• If you prefer a sweeter chutney, increase the amount of brown sugar.
• Make sure to let the grilled duck breasts rest before slicing to allow the juices to redistribute and ensure maximum tenderness.
• Feel free to customize the tropical fruit salad by adding other fruits like passion fruit or banana.
• Serve the dish with a side of steamed rice or Tanzanian-style ugali for a more substantial meal.

Serving advice

Serve the Tanzanian-style Grilled Duck Breast as the main course of a dinner party or a special occasion. Pair it with a glass of chilled white wine to complement the flavors.

Presentation advice

Arrange the sliced duck breasts on a platter, drizzle the tomato chutney over them, and garnish with fresh mint leaves. Serve the tropical fruit salad in a separate bowl for a vibrant and colorful presentation.