Grilled Duck with Courgette and Herb Butter

Instructions

1. 1

   Prepare the herb butter by mixing softened butter with chopped parsley, thyme, minced garlic, lemon zest, salt, and pepper. Set aside.

   Tip: You can make the herb butter up to 2 hours ahead and refrigerate.

2. 2

   Pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper.

   Tip: Scoring the skin helps it render and become crispy during cooking.

3. 3

   Heat a cast iron skillet over medium-high heat. Place duck breasts skin-side down and cook for 8-10 minutes until the skin is golden and crispy, rendering most of the fat.

   Tip: Do not move the duck around; let it sit undisturbed to achieve maximum crispiness.

4. 4

   Flip the duck breasts and cook for 4-5 minutes more for medium-rare doneness. Transfer to a warm plate to rest for 5 minutes.

   Tip: Resting allows the juices to redistribute, keeping the meat tender and juicy.

5. 5

   In the same skillet with duck fat, add olive oil and sauté the sliced shallots until softened, about 2 minutes. Add courgette halves cut-side down and grill for 4-5 minutes.

   Tip: The shallots add a sweet, caramelized flavor that complements the duck beautifully.

6. 6

   Turn courgettes over and continue cooking for another 3-4 minutes until tender with light charring. Season with salt and pepper.

   Tip: Don't overcrowd the pan; work in batches if necessary for even cooking.

7. 7

   Add vegetable stock to the pan and simmer for 2 minutes, scraping up any flavorful browned bits from the bottom.

   Tip: These browned bits contain concentrated flavor and will enhance your sauce.

8. 8

   Slice duck breasts against the grain and arrange on serving plates with grilled courgettes. Top each duck portion with a generous dollop of herb butter and drizzle with fresh lemon juice. Spoon the pan sauce around the plate.

   Tip: Plating while everything is warm ensures the herb butter melts beautifully over the hot duck.