Recipe: Duck Breast on the BBQ or Plancha

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.