Restaurant Week location Greg Norman’s Grille makes stuffed duck breast

HORRY COUNTY, SC- (WMBF) - Greg Norman's Australian Grille, one of 14 Grand Strand restaurants participating in Restaurant Week, stopped by WMBF News at 4 p.m. to make one of their signature dishes.

Get more information on Greg Norman's Australian Grille and see their full Restaurant Week menu here:

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Here's the recipe from Greg Norman's Australian Grille:

Havarti and Blueberry-Stuffed Duck Breast


4 duck breast

8 oz. Havarti cheese

6 oz. dried blueberries

1 carrot (sliced)

1 stalk of celery (sliced)

1 cup parboiled rice

½ cup wild rice

½ cup dried cranberries

3 cups chicken stock

1 clove of garlic

1½ cup butter

2 shallots (chopped)

Blanched asparagus

Balsamic glaze

BBQ seasoning

Salt and pepper

Olive oil

2 cups white wine

1 tbsp. honey


1. Take duck breast and score skin-side only, then cut pocket in center of duck long-ways about a half inch from the end, cut Havarti cheese into ¼ inch cubes and stuff into duck breast pocket, rotating back and forth between Havarti and dried blueberries, season breast with BBQ seasoning of your choice and salt and pepper as desired.

2. Cook wild rice with 1 cup of chicken stock and 1 tbsp. of butter ( you will have to cook wild rice separately because it takes longer to cook then regular rice)

3. Put 2 tbsp. of butter in pot and sauté carrot, celery, and one shallot until softened.

4. Add rice and chicken stock and simmer until done.

5. While rice is cooking, heat olive oil in lg. sauté pan over med heat; once oil is hot, place duck breast in pan skin-side down and sear for around 2-3 minutes (until golden brown) flip breast and then place pan in pre-heated oven at 350° for 8-10 minutes.

6. For beurre blanc, while duck and rice are cooking, drizzle 1 tbsp. olive oil in small pot and sauté shallot and garlic until softened; add white wine, honey and 3 oz. dried blueberries. Reduce down by half and place in blender, on low speed, gradually adding in 1 cup cold butter (you should have a creamy purple sauce).

7. Sauté asparagus in 1 tbsp of olive oil and 1 tbsp of butter until done.

8. Take duck out of oven and allow to rest for about five minutes.

9. When rice is done, fold in dried cranberries and wild rice.

10. On plate, ladle desired amount of beurre blanc and scoop on rice, then place duck and asparagus and drizzle dish with balsamic glaze.

11. Enjoy!

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