Heat & Sweets with Mea Cuppa Coffee: BBQ Coffee Rubbed Duck & Chocolate Ganache

Mea Cuppa, located inside Capitol Market & on the West Side of Charleston, is a friendly, locally-owned coffee oasis with a distinctly metropolitan vibe. We feature hand-crafted coffee, tea and espresso drinks with influences from around the world. Our products are natural, organic and directly-traded whenever possible. We also offer Charleston’s widest selection of whole bean coffee sourced from 5-8 premier, small-batch roasters.

These recipes provided by Chef Paul Smith, highlight the bold flavor coffee can bring to a recipe and showcases one of the amazing small, locally owned businesses, right here in Capitol Market!

BBQ Coffee Rubbed Duck Breast

4 duck breast

1 cup finely ground Mea Cuppa coffee

4 cups Paul’s bbq rub

 

Mix coffee and bbq rub

Score the skin of duck breast

Apply rub to duck and put in zip lock for up to 12 hours

Wipe sear duck breast in pan on medium rendering the fat and crisping the skin

Flip and cook on other side until medium temp inside.

 

BBQ Rub

1 cup brown sugar

3 T chili powder

2 T cumin

3 T paprika

3 T salt

1 T pepper

1 t garlic powder

1 t onion powder 

 

Mix all ingredients

 

Chocolate ganache

1 qt whipping cream

16oz bittersweet chocolate chopped or discs

1 cup Mea Cuppa espresso

2 tbsp Sugar

1 cap vanilla extract

 

Place chocolate in large mixing bowl

Heat cream, vanilla, and sugar in sauce pot to 200 degrees

Pour cream over chocolate and let sit for a few minutes.  Whisk or blend with emersion blender until smooth



Recipe by:

Chef Paul Smith