Grill It! with Bobby Flay Season 1 Episode 13 Duck

In this episode of Grill It! with Bobby Flay, season 1 episode 13, the focus is on duck. Bobby Flay, renowned chef and grill master, shows viewers how to take this game bird to the next level with his expert grilling techniques.

Bobby starts by highlighting the flavor profile of duck, which is rich and savory with a hint of sweetness. He emphasizes the importance of properly seasoning the bird before grilling, as it can be a bit fatty and needs a good balance of spices to bring out the best flavors.

The first dish Bobby prepares is a grilled duck breast with a cherry port reduction. He demonstrates how to score the skin of the duck breast to encourage even cooking and render out the fat. He grills the breast skin-side down until crispy, then flips it over to finish cooking. While the duck breast rests, he makes the cherry port reduction by sautéing shallots, adding in port wine, and reducing it down before adding in fresh cherries. Once the sauce is done, Bobby slices the duck breast and serves it with the cherry port reduction on top.

Next up, Bobby grills a whole duck using a rotisserie attachment. He shows viewers how to properly truss the bird and secure it to the rotisserie, ensuring even cooking. While the duck cooks, he prepares a spicy honey glaze by mixing honey, sriracha, garlic, and soy sauce. Once the duck is cooked through, he brushes the glaze on and lets it caramelize on the skin. Bobby serves the duck with a side of grilled vegetables, including carrots, asparagus, and bell peppers.

For his final duck dish, Bobby grills duck legs and thighs and serves them with a tangy orange sauce. He shows viewers how to seasoning the duck with a five-spice blend before grilling, which adds a nice depth of flavor. He grills the duck legs and thighs until they are crispy and juicy, then makes the orange sauce by simmering orange juice, honey, soy sauce, and ginger. Once the sauce has thickened, he pours it over the duck legs and thighs and garnishes with sliced green onions.

Throughout the episode, Bobby emphasizes the importance of proper technique when grilling duck. He demonstrates how to properly score the skin of the duck breast, truss a whole duck, and season the bird to enhance its natural flavor. He also highlights the versatility of duck, showing viewers how to grill different cuts and pair them with a variety of sauces and flavor profiles.

Overall, this episode of Grill It! with Bobby Flay showcases how to take duck to the next level on the grill. Bobby's expert grilling techniques and creative flavor combinations are sure to inspire viewers to try grilling this game bird for themselves.