Have you ever grilled duck breast? Score the skin of the duck breast diagonally and season with a BBQ rub of choice. While duck breast is often cooked in a sauté pan, it’s also great on the grill. Sign up and get a free ebook of Raichlen’s Burgers plus weekly recipes and tips straight from Steven Raichlen! Tel: +44 (0)1473 735456 The meat itself, however, is lean; care must be taken not to overcook it. Be careful not to nick the meat. Slowly sear the duck breast, skin side down, to render the fat and crisp the skin. We do Catering as well. Terms & Policies | Privacy Policy During this resting period, the temperature of the duck breast will rise to 135 degrees F for a perfect medium rare finish. DUCKLING BIGARADE ON THE BBQ. Cook until nicely colored. https://www.weber.com/US/en/recipes/poultry/hoisin-barbecued-duck What internal temperature to you aspire to for a perfectly cooked duck breast? Grill skin side down for 5 minutes, flip the duck breasts over and cook for a further 5 minutes until medium to well done (check that the core temperature reaches 70°C with a meat thermometer). https://eatsmarter.com/recipes/grilled-duck-breast-with-crispy-skin Still, not very consistent. And then seasons duck breast with salt and pepper. To make the marinade, place all of the remaining ingredients into a liquidiser, blitz well and pour … Sprinkle a few drops of water on the plancha; the water should skitter across the surface and evaporate quickly. Turn duck breast and place on the grill on a medium heat for 5-6 mins taking care not to burn the duck. All rights reserved. Mix balsamic vinegar, duck or veal stock, honey and ginger. Learn how to make Peking duck rolls using this simple approach, along with the secret to making crispy, juicy and flavorful duck in your own kitchen! Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW. We recently received the following question from a writer posting on Reddit. https://www.greatbritishchefs.com/recipes/barbecued-duck-recipe Bible. Heat the flat plate of the BBQ. Sometimes it is perfectly medium while other times it can be overcooked or under. They are delicious hot or cold, cooked with other ingredients or simply sliced and eaten with some nice bread and salad (especially if you’re impatient, like me). Brush duck breasts all over with oil and season with salt and pepper. I like for the duck fat to be crispy and the internal breast meat nice and pink. Some famous brands have a long history and many br… When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. When the plate is moderate, place the breasts skin side down and cook for 3 - 4 minutes until the skin begins to brown. Grill duck breasts over direct heat (burner that is on) skin side down for 1½ minutes, turning over once. The flammable duck fat causes intense flames. Cover oven roasted duck breast loosely with foil and allow to rest for 5 minutes. You can use salt and pepper, or your favorite BBQ rub, but I find Chinese Five Spice works brilliantly with duck, and pairs nicely with the sauce I use too. Share them with us on Facebook, Twitter, Reddit, or Instagram! Getting Rid of the Fat . You only need a light dusting of the 5 spice, as it can be a big strong if you go too heavy on it. Because of the skin’s high fat content, you’re better off grilling on a plancha so the fat doesn’t drip directly on the flames. Prepare your smoker or grill. That same fat can cause dramatic flare-ups when it meets the flames. Since we built the Morton’s smokehouse we’ve been producing some delicious artisan smoked meats – the most popular is our Great Taste Award winning smoked Gressingham Duck.. Great question, L. 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