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Cozy Fall Dinner: Hazelnut-Crusted Grilled Duck with Red Wine Sauce and Loire Valley Wine

Mary Cressler
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Servings 2 servings

Ingredients
  

  • 2 Duck legs or breasts
  • 2 tablespoons extra virgin olive oil

For the Hazelnut Crust

  • 1/2 cup Crushed hazelnuts
  • 1/4 cup Panko breadcrumbs
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon Coarse ground pepper

For the Red Wine Sauce

  • ½ cup Red wine
  • 1 tablespoon Shallots
  • 1 tablespoon butter
  • 1 teaspoon balsamic
  • Salt to taste

Instructions
 

  • Preheat grill for direct/indirect cooking.
  • Mix hazelnuts, panko, salt, and pepper in a small bowl and then pour into a plate.
  • Apply olive oil to duck and liberally apply your hazelnut mix to the duck. Because it is on the plate you can simply lay the duck out, and then cover the other side using your hands. Press hard to coat the entire duck.
  • Place the duck over direct heat, avoid flame ups by keeping lid covered while searing. Or if you need to, move the duck when seared to indirect heat and cover, flip after 6 – 8 minutes and repeat on the other side. Move the duck back and forth from direct to indirect if the flames get too big.
  • Remove duck when it reaches internal temperature of 135 degrees.
  • For the sauce, over medium high heat, add the shallots and the red wine. Bring to a simmer. Add the butter and the balsamic and let reduce by half. This will take about 8 – 10 minutes (or longer if your flame is lower). Remove from heat and salt to taste. This is good to do just after duck comes off the flame and is resting.
  • Serve with your favorite side. We love parsnip puree!