Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh
BBQ duck served
Smoky, succulent BBQ duck breast grilled and roasted

BBQ duck

Author: Flavelo
Recipes Main Courses Quick Meals
The meeting of duck and BBQ is a match made in heaven. The duck breast's thick fat layer offers natural protection to the meat against drying out, while the rendering fat continuously bastes it. The smoky, sweet-sour glaze perfectly balances the rich, gamey flavour of the duck. This recipe combines classic pan-searing of the skin with finishing in the oven/grill for the perfect result.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Sharp knife (for scoring)
  • Cast iron pan or ovenproof frying pan
  • Meat thermometer

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten

Instructions

1 ✓

Pat the cold duck breast dry. Score (cut) the skin in a diamond pattern, but BE CAREFUL not to cut the meat, only the fat layer!

Tip: If you cut into the meat, juices will flow out and the meat will dry out. The aim of scoring is to open a path for fat to escape [Rendering].
2 ✓

Mix the salt, pepper, garlic powder, smoked paprika, and brown sugar. Rub thoroughly into the meat side (put only salt on the skin).

Tip: Sugary spices on the skin would burn easily during long searing, so only salt goes there.
3 ✓

Place the breasts SKIN SIDE DOWN in a COLD frying pan. Turn the heat under it to medium.

Tip: Cold starting is critical! This way fat melts slowly and gradually, skin thins and becomes crisp. If put in hot, the skin seals and fat stays in.
4 ✓

Cook for approx. 6-8 minutes until the skin is golden brown and crisp. Pour off the rendered fat continuously (save it, it's liquid gold!). Turn over, cook for 1 minute on the other side.

Tip: The Maillard reaction has formed a beautiful crust on the skin by now.
5 ✓

Mix the glaze: Worcestershire, soy, honey, vinegar, BBQ sauce. Brush the breast with it.

Tip: Umami-rich ingredients (soy, Worcestershire) deepen the flavour of the duck.
6 ✓

Transfer the pan to a 180°C oven (or grill in indirect zone) for 5-8 minutes until internal temperature reaches 58-60°C (medium-rare).

Tip: In the oven, heat penetrates the meat evenly, finishing cooking without the outside burning.
7 ✓

Remove and REST for 10 minutes before cutting.

Tip: During resting, fibres relax, and juices, which migrated to the centre of the meat due to heat, redistribute.

Recipe FAQ

Why did the skin remain chewy?
Not enough fat rendered out. Either you didn't score deep enough, or you started in a pan that was too hot, and the skin burned before the fat could melt.
Too raw in the middle.
Duck breast is best eaten rosé (pink). If you cook it all the way through (well-done), it becomes tough as shoe leather and tastes livery.

Ingredients

  • 1000 g duck breast (skin-on)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tbsp brown sugar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp cider vinegar
  • 250 ml BBQ sauce
  • 1 tbsp olive oil