Bertolli

Charleston Duck Recipe List

Indigo Grille

20 Patriots Point Road, Charleston, SC 29464
843-856-0028

Maple Leaf Duck Breast

Maple Leaf Duck Breast

Serves 4

Ingredients for Espresso Chile Duck Rub

1 dbl pod Espresso Grounds (14g)
¼ c Chile Powder
¼ c Paprika
2 tbsp Brown Sugar
1 tbsp Ground Mustard
2 tbsp Smoked Kosher Salt
1 tbsp Black Pepper
2 tbsp Coriander
1 tbsp Ginger
2 tsp Cayenne

Ingredients for Pickled Beet Slaw Brine

1 cup Rice Wine Vinegar
4 tbsp Sugar
4 tbsp Olive Oil
½ tsp Dry Mustard
Salt & Pepper, to taste

Ingredients for Pickled Beet Slaw

2 Beets
2 Carrots
1 Yellow Pepper
¼ head Red Cabbage
(all julienne cut)

Ingredients for Chimichurri

2 bunches Cilantro
1 bunch Parsley
5 ea Garlic Cloves
5 ea Jalapenos, seeded
1 tbsp Coriander
2 ea Limes, juiced
½ cup Red Wine Vinegar
2 tbsp Honey
6 ea Peppercorns
1 tbsp Salt

Method for Espresso Chile Duck Rub

• Mix thoroughly - do not toast.

Method for Pickled Beet Slaw

• Bring all brine ingredients to boil and dissolve sugar.
• While HOT pour over slaw ingredients.

Method for Chimichurri

• Blend until smooth.

Method for Maple Leaf Duck Breast

• Lightly score duck and coat with espresso rub.
• Pan sear in cast iron skillet skin side fi rst for 3 minutes on each side.
• Let duck rest for 5 minutes before slicing.
• Place a small amount of mesclun greens in a bowl and toss with pickled beet slaw.

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