We were hosting some friends for an afternoon meal on the Fourth of July and decided to create a beautiful grilled platter. I am not big on grilling hotdogs and hamburgers at home, and wanted to create some beautiful pairings. I had some duck breast left over from our last Couscous Dinner and we have been storing some beautiful filet mignon and top sirloins in the freezer for the perfect use. Today was the day!
I paired the grilled duck breast with some grilled peaches. Duck goes really well with something sweet. I have previously served seared duck breast with a beautiful Peach Confiture. We could only find underripe peaches last minute, which are actually perfect for grilling. Grilling brings out the sweetness of imperfect peaches and softens them up.
We grilled two different steaks: filet mignon and top sirloin. I paired these with some sliced fennel, grilled and topped with a squeeze of lemon juice and some Parmesan. I also prepared some beautiful Chimichurri from various herbs in the garden and a squeeze of lemon juice. So simple and delicious!
We served the whole grilled platter with a light and delicious Caesar Salad.
What a perfect summer meal!
Grilled Duck Breast
2 duck breasts, skin on. Dry with paper towels and season generously with salt and pepper. Grill about 3-4 minutes on the skin side on medium heat until crisp, flip and grill until an instant-read thermometer reads 130°F (55°C). Rest for five minutes under foil before slicing.
Grilled Filet Mignon and Top Sirloin
2 filet mignons and 2 pieces of top sirloin. Dry with paper towels and season generously with salt and pepper. Grill about 3-4 minutes per side, flipping and moving around regularly. Grill until an instant-read thermometer reads 140°F (60°C). Rest for five minutes under foil before slicing. Sprinkle with finishing salt on the serving platter.
1 peach per person. Slice peaches in half or into slivers. Brush with olive oil on the cut sides. Grill for about 4 minutes per side or until grill marks form and the peaches are softened. Grill on the cut sides first to seal in the flavor.
Grilled Fennel with Lemon and Parmesan
2 heads fennel
salt and pepper
juice and zest of 1/2 lemon
freshly shaved Parmesan
Trim the fennel heads and cut to 1/4 inch slices with the core intact. Brush with olive oil on both sides and season with salt and pepper. Grill 2-4 minutes per side until grill marks appear and the fennel is slightly softened. Arrange on platter and squeeze with lemon juice and sprinkle zest and Parmesan.
large handful parsley
2 teaspoons rosemary
2 tablespoon thyme leaves
2 tablespoons oregano leaves
large handful basil
zest of 1 lemon
juice of 1/2 lemon
salt and pepper
1/3 cup (80 mL) or so of olive oil
Finely mince all of the herbs and combine the remaining ingredients. Season with salt and pepper to taste. Adjust flavors.
Total cooking time: Less than an hour, serves 6-8