Recipe: Duck Breast on the BBQ or Plancha

Name: Duck Breast on the BBQ or Plancha
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Ingredients: 2 beaux magrets de canard mulard de 400 g chacun environ; Marinade des magrets :; 10 cl d'huile de noix bio; 2 cuillerées à soupe de miel liquide; 2 cuillerées à soupe de moutarde de Dijon forte; 3 tomates moyennes de jardin mondées puis taillées en gros dés puis réduites à la poêle et assaisonnées (ou à défaut 20 cl de sauce barbecue ou 4 à 5 cuillerées à soupe de bon coulis de tomate); 3 gousses d'ail dégermées puis écrasées et hachées finement; Une belle pointe de piment d'Espelette; Une pincée de basilic séché ou de feuilles fraîches émincées; Une pincée de thym citron si possible; 2 cuillerées à soupe de persil simple haché finement; 1 cuillerée à soupe de curcuma de Madagascar si vous trouvez; Poivre du moulin ou de Timut; Fleur de sel

By AFTouch-Cuisine ★ ★ ★ ★ ★ 5/5 (3 reviews) Meat

Prep 10 min

Cook 8 min

Total 18 min

Servings 4 serv.

Ingredients for 4 servings

2 beautiful Mulard duck breasts of approximately 400 g each

Marinade for the duck breasts:

10 cl of organic walnut oil
2 tablespoons of liquid honey
2 tablespoons of strong Dijon mustard
3 medium garden tomatoes blanched and cut into large dice then reduced in a pan and seasoned (or alternatively 20 cl of barbecue sauce or 4 to 5 tablespoons of good tomato coulis)
3 cloves of garlic, degemmed then crushed and finely chopped
A nice pinch of Espelette pepper
A pinch of dried basil or fresh leaves finely sliced
A pinch of lemon thyme if possible
2 tablespoons of fresh parsley finely chopped
1 tablespoon of Madagascar turmeric if you can find it
Freshly ground pepper or Timut pepper
Fleur de sel

Step-by-step directions

The day before:

1 Prepare the marinade by mixing all the ingredients together, give it a quick blitz with a blender to homogenize everything well, the amount of spices is up to your taste.

2 Trim your duck breasts: remove the fat generously from the edges of each breast lengthwise. Score the skin of each breast lightly in a crosshatch pattern, this will allow the fat to melt better during cooking and baste the meat.

3 For cooking on a plancha or Kamado, you can cut each breast in half lengthwise.

4 Brush each duck breast generously with the marinade and refrigerate overnight covered with cling film.

Two hours before cooking:

5 Remove the duck breasts from the refrigerator so they come back to room temperature and allow the marinade to finish its work.

Cooking:

6 On a hot plancha at 250°, or on a Kamado, place your duck breasts skin-side down (no need to oil the plancha, the fat from the duck breasts melting is enough). Cook the breasts for 2 to 4 minutes on each side depending on the level of doneness you prefer.

7 For the BBQ, cook over very high heat for 6 minutes on the fat side, then 3 minutes on the lean side, being careful to move your breasts on the BBQ as soon as flames appear, so they don't burn.

The remaining marinade served separately pairs beautifully with the duck breasts, or you can use it to dress a simple endive salad with toasted walnut pieces cut in half, or serve it with some sautéed mushrooms if you can find them.