Grilled Duck Breast with Tangy Guava Glaze

Method

1. 1

   Pat the Male Duck Breasts dry thoroughly with paper towels. Using a sharp knife, carefully score the skin in a crisscross pattern, taking care not to cut into the meat. Season generously with sea salt and freshly cracked black pepper on both sides. Allow to come to room temperature for 15 minutes.

2. 2

   In a small saucepan, gently heat the frozen Guava Pulp over medium-low heat until melted. Reduce the heat to a gentle simmer and let it thicken to a glistening, syrupy consistency, stirring occasionally to prevent sticking. This may take 10-15 minutes. Season with a pinch of salt to brighten the fruit's natural tang.

3. 3

   Preheat your oven or grill to medium-high heat (around 200°C / 400°F). Toss the Cauliflower florets with a drizzle of olive oil, a pinch of salt, and pepper on a baking sheet. Roast for 15 minutes until tender-crisp and lightly caramelized at the edges.

4. 4

   Place the duck breasts, skin-side down, in a cold skillet or directly on a preheated grill grate over medium heat. Slowly render the fat for 8-10 minutes until the skin is deeply golden brown and exquisitely crispy. Pour off any excess rendered fat periodically.

5. 5

   Flip the duck breasts and continue cooking for another 5-7 minutes for a perfect medium-rare, or longer to reach your preferred doneness. The internal temperature should be around 57-60°C (135-140°F). Transfer the duck to a cutting board, tent loosely with foil, and let it rest for at least 5-10 minutes – this is crucial for juicy results.

6. 6

   While the duck rests, add the Green Peas to the baking sheet with the roasted cauliflower for the last 3-4 minutes of roasting, or quickly blanch them in boiling salted water, then drain.

7. 7

   Slice the rested duck breasts against the grain into thick, succulent pieces. Artfully arrange them on plates alongside the vibrant roasted cauliflower and bright green peas. Finish by drizzling generously with the warm, tangy Guava Glaze.